Beef Stew with Beer

Preparation Time: 15 minutes
Cooking Time: 125 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

We all know the delicious stew, so its time to play around with it. What if we add a bit of beer to make the dish less bland and gray!

Wash and dry the thyme and parsley. Thoroughly wash and dry the beef with paper towels. Then cut it into approximately 2 cm pieces. Peel the onion and finely chop it. Preheat the oven to 160 degrees Celsius. Place a larger flameproof pot on the stove and heat two tablespoons of oil in it. Add one-third of the meat and fry it over moderate heat, stirring constantly, for about 7 minutes until it browns evenly.
Then remove the meat from the pot and repeat the process with the remaining two-thirds of the meat. Add more oil if needed. Remove the fried meat from the pot. Lower the temperature, then add the chopped onion to the pot and fry it for about 5 minutes until it softens and becomes translucent.
Sprinkle the onion with flour and sugar and continue frying for another two minutes. Then pour in the beer and add the stock. Tie the thyme, bay leaf, and parsley with a string to form a herb bouquet. Once the liquid in the pot comes to a boil, add the fried meat pieces, tomato paste, and the herb bouquet. Season with pepper and salt to taste, mix well, and cover with a lid.
Place the pot in the preheated oven and let the stew simmer for about one hour and 40 minutes until the meat is completely tender. Add more water if needed. Remove the herb bouquet and season the stew with additional pepper and salt if necessary.
Serve the prepared dish in bowls, garnish with fresh parsley, and offer it with homemade bread.

Its best to tie the herbs into a bouquet, as it will be easier to remove them later. Instead of light beer, you can also use dark beer.