Beef and Beer Stew

2 Reviews
100% would make this recipe again

A simple and comforting stew recipe that's perfect for the coldest nights.

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Preparation : 15 min Cooking : 3 h
290 calories/serving

Ingredients

4 carrots, cut into large pieces 400 g
3 stalks celery, cut into large pieces 220 g
2 onions, finely chopped 400 g
3 cloves garlic, finely chopped
1.2 kg blade pot roast, rib roast or shoulder cloud
1 1/2 tbsp olive oil 23 mL
1/2 cup white wine 125 mL
1 tsp cornstarch 3 g
2 tsp herbes de Provence 2 g
1 1/3 cup beer, red type 330 mL
2/3 cup demi-glace sauce 170 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g

Before you start

A baking or casserole dish with a tight-fitting lid is necessary for this recipe.

Method

  1. Preheat the oven to 160ºC/325ºF.
  2. Prepare the vegetables: Cut the carrots and celery stalks into large pieces (about 2-3 cm thick). Finely chop the onion and garlic. Leave the meat whole.
  3. Heat the oil in a thick-base roasting pan over medium heat. Brown the meat thoroughly on each side until golden, 7-8 min total. Take the meat out and set aside.
  4. Add the onion and garlic to the pan and sauté 3-4 min until translucent. Add the other vegetables and cook 2-3 min, then deglaze with the wine 1 min. Add the cornstarch and the herbs, then pour in the beer and the sauce demi-glace. Bring to a boil, then put the meat back into the pan. Add salt and pepper to taste.
  5. Cover then cook in the middle of the oven until the meat is very tender (about 2 h 30 min per kilo of meat).
  6. Serve the with the cooking juices.

Observations

This stew can be made a few days ahead and reheated over moderate heat.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

290

Fat

11 g

17 %

Saturated 3.6 g
+ Trans 0.3 g

20 %

Cholesterol

70 mg

Sodium

110 mg

5 %

Carbohydrate

16 g

5 %

Fibre

3 g

12 %

Sugars

6 g

Net Carbs

13 g

Protein

28 g

Vitamin A

75 %

Vitamin C

15 %

Calcium

6 %

Iron

20 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 2
Meat and Alternatives 3
Fats 2
More info
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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beef | Main courses/Entrées | High Iron | Braise/Stew

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