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Dark beer-braised beef


15 minutes




4 to 6

Dark beer-braised beef
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45 ml (3 tbsp.) vegetable oil
30 ml (2 tbsp.) butter
Salt and freshly ground black pepper
250 ml (1 cup) all-purpose flour
800 g (1 1/2 lb.) beef blade roast, cut into 2-3 cm (1 in.) cubes
4 medium-sized onions, thinly sliced
1 garlic clove, minced
500 ml (2 cups) dark beer

300 ml (1 1/4 cups) veal stock
2 or 3 nice sprigs of fresh thyme
1 large bay leaf
2 medium-sized carrots, cut into 1 cm (1/2 in.) slices
250 ml (1 cup) smoked pork breast, cut into thick strips
15 ml (1 tbsp.) tomato paste
15 ml (1 tbsp.) fresh tarragon, chopped
30 ml (2 tbsp.) flat-leaf parsley, chopped


  1. In a skillet, heat 2/3 of the oil and half of the butter over medium-high heat.
  2. Season with salt and pepper, and flour the beef.
  3. Brown the beef cubes on all sides. Set aside.
  4. In a Dutch oven, heat the rest of the oil and butter over medium-high heat.
  5. Add the onions and cook, stirring occasionally, until nicely browned.
  6. Add the garlic and cook for another minute, stirring constantly.
  7. Moisten with beer and veal stock.
  8. Add the thyme and bay leaf.
  9. Season with salt and pepper.
  10. Cover and simmer slowly for 1 1/2 hours.
  11. Add the carrots and simmer for 30 more minutes.
  12. Meanwhile, brown the pork strips in a skillet. Set aside.
  13. At the end of the 2 hours’ cooking, add the tomato paste and tarragon.
  14. Cook for about 15 minutes, uncovered.  
  15. Place on plates over a bed of buttered noodles.
  16. Garnish with the pork strips and chopped parsley.
  17. Serve.  

Suggested pairing

Red wine
Spain, 750 ml
Regular price: $19.60
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