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Aromatic beef in beer. Beef stew in beer in the oven. How to cook beef stew in dark beer in the oven

It has long been known that alcohol has the ability to soften meat, significantly improving the taste of dishes. Once having tasted meat with a new unusual component, you will cook again and again.

Today on the table is beef stew in beer cooked in the oven. Do not worry, there will be no “degrees” in the dish, all alcohol will evaporate during cooking, leaving behind a unique taste and aroma of malt and hops. Such a rich gravy cannot be achieved by any combination of seasonings, be sure to try it.

Beef stew in beer: a step by step recipe

Ingredients:

  • Beef - 400 g;
  • Carrots - 1 pc.;
  • Onion - 3-4 pcs.;
  • Dark beer - 200 ml;
  • Vegetable oil - 30 ml;
  • Wheat flour - 2 tbsp. l.;
  • Tomato ketchup - 100 g;
  • Salt, a mixture of ground peppers.

How to cook beef stew in dark beer in the oven

Prepare everything you need. Peel and wash vegetables.

Place the pan with vegetable oil warm up. Cut the carrots into circles or a little smaller, depending on the size of the root crop. Fry until light golden brown. Pour chopped onion in half rings. Keep on fire for another two minutes, and remove the contents of the pan to a plate.

Pretty cut beef large pieces, getting rid of films and veins, if any. Place in a bowl. Add flour, salt and spices.

Mix with your hands so that the meat is evenly covered with a thin layer of flour.

Put a few pieces of beef in the pan in which the vegetables were fried. It is important that the surface is very well heated. Fry until golden brown.

Cook the meat in portions, if you put it all at once, it will begin to stew, and the presence of fried crusts in this recipe is strictly necessary, they significantly improve the taste of the dish. When done, return all the meat to the skillet. Send sautéed vegetables there as well.

Add tomato ketchup.

Stir and heat over high heat for 4-5 minutes. Pour in the beer.

After boiling, make the heating minimal, cover the pan with a lid and simmer for 1-1.5 hours. The time depends on the size of the pieces and the initial stiffness of the beef, the longer you cook, the more tender the meat will come out. As for adding additional liquid, everything is simple, if too much has evaporated, pour in water, but if by the end of cooking it is more than necessary, just open the lid and in 5 minutes all the excess will evaporate.

Beef in beer is ready when the meat is tender and the gravy is slightly thick. Serve with any side dish.

For this dish, you will need either a thick-walled cast-iron bowl or earthenware with a lid. Cooking beef in beer in the oven. The meat is the softest!

Ingredients

  • 1.2 kg beef
  • 4 tablespoons olive oil
  • 3-4 bulbs
  • 1 small (330 ml) can of beer
  • 1 Bay leaf
  • 3-4 allspice peas
  • 1 pinch of sugar
  • 1 sprig thyme
  • some flour
  • salt and freshly ground pepper
  • ½ stale baguette
  • finely chopped parsley

Cooking method

Cut the meat into pieces about 1.5 cm thick.

Heat olive oil in a frying pan, roll each piece of meat in flour and fry until brown on both sides. Important: Place only a few pieces at a time in the pan for frying. If you put all the meat at once, the temperature of the oil will drop sharply and you will not get a good crust.

Put each portion of the fried meat on the bottom of a large cast-iron bowl.

Cut the onions into 4 or 6 large pieces and fry in the same oil for 3-4 minutes. With a slotted spoon, transfer the onion to the meat, distributing it evenly over the surface.

Pour a little beer into the pan, where everything was fried. It is good to scrape the pan with a wooden spoon or spatula so that the remnants of frying move away from the bottom and walls. While stirring the food, slowly add the rest of the beer.

Pour all the liquid from the pan into the container with the meat. Add bay leaf, allspice, sugar and thyme. If necessary, salt. Sprinkle freshly ground pepper on top (a lot of pepper is suitable for the dish). Close the lid and bake food in a preheated oven at 200 C for 1 hour. Then remove the cover.

Cut the bread into thin slices. Dip them in the resulting meat sauce and lay them on top of the food. Sprinkle with finely chopped parsley and leave with the lid open in the oven for another 10 minutes. When the slices of bread are browned and crispy, the dish can be served.

A couple more secrets

  • Fry the pieces of meat so that it does not release its juice and remains juicy inside.
  • Rolling in flour helps bind the sauce.


Everyone knows that the combination of meat and beer is very tasty and successful. A particularly good combination is beer with beef. Alcohol in the composition of beer helps to soften the fibers of the meat and gives it an unusual taste, and under thermal influence it evaporates, leaving no characteristic alcohol smell and bitterness. This property of beer in relation to meat was noticed by many housewives of the world, and almost every country has its own recipe for beef marinated or baked in light or dark beer. This article will talk about the most popular recipes for beef in beer in 2018.

Beef in beer 2018 in Polish


Required Ingredients:

  • beef with layers of fat - half a kilogram;
  • onions - 3-4 heads;
  • 1 carrot;
  • sweet yellow pepper - 1 pod;
  • as light as possible beer (thanks to it, the meat turns out to be more tender and juicy) - 0.5 liters;
  • coriander beans - to taste;
  • Bay leaf;
  • a mixture of peppercorns;
  • salt;
  • butter and olive oil for frying.

Meal preparation:

  1. Rinse the meat well in cool water, peel the vegetables.
  2. Cut the beef into medium pieces and transfer to a plastic or ceramic container.
  3. Onion cut into half rings of medium thickness. Then the carrots are cut into a semicircle and added to the meat along with the onions.
  4. Half of the sweet pepper is cut into cubes and is also added to the beef. Then add salt, parsley, coriander and a mixture of peppers. Mix thoroughly so that the onion begins to let the juice.
  5. Everything is poured with beer and left for a day in the refrigerator for pickling.
  6. The meat is fried in a frying pan in vegetable and butter until a beautiful crust.
  7. Then the fire is reduced, and vegetables from the marinade are added to the beef, as well as the second half bell pepper. All ingredients are fried together for 3-4 minutes.
  8. Then 2-3 tablespoons of beer marinade are added, and all this is stewed under the lid until cooked for about half an hour.

Beef in beer 2018 Swiss style

What you need to take for cooking:

  • beef fillet - 500 g;
  • champignons - 300 g;
  • onions - 2 pcs.;
  • 3 cloves of garlic;
  • 2 tomatoes;
  • light beer - 300 milliliters;
  • butter - half a pack;
  • flour;
  • salt and pepper.

How to cook:

  1. Wash fillets under running water, wash and clean the mushrooms, peel the onion and garlic from the husk. Remove the skin from the tomatoes, after dousing them with boiling water. We put the butter in a warm place so that it becomes soft.
  2. The beef is laid out on a dry preheated pan, pre-cut into small pieces, and fried until all the liquid comes out of it.
  3. Then beer is added to the pan, and the meat is stewed until it evaporates.
  4. After that, it is necessary to add onion to the meat, reduce the heat and simmer with the addition of water for 60-90 minutes.
  5. After this time, finely chopped tomatoes, salt and pepper are added to the beef with onions. Again, water is added and all this is stewed for another 1 hour.
  6. Flour is added to soft butter and it all rolls into a ball.
  7. Mushrooms and garlic finely chopped.
  8. When an hour of stewing with tomatoes has passed, mushrooms and garlic are added to the pan, as well as spices to taste. The beef is stewed for another hour with the addition of water, after which it is ready.

The dish should be left to infuse until the morning. In the morning, warm up the sauce by adding a flour ball to it. Potatoes, pasta and various cereals are well suited as a side dish.


Braised beef in beer 2018


Required products:

  • bacon, cut into pieces 1 cm wide - 0.2 kg;
  • vegetable oil;
  • beef tenderloin- 1300 g;
  • salt and ground black pepper;
  • chicken broth - 1000 ml;
  • onion - 1 pc.;
  • garlic - 4 cloves;
  • champignons - 0.35 kg;
  • flour - 30 g;
  • french mustard - 1 tbsp. l.;
  • fresh thyme - 7 sprigs;
  • lavrushka - 3 pcs.;
  • dark beer - 500 ml (if desired, it can be replaced with a similar amount of red wine);
  • young potatoes - 0.5 kg;
  • young onions - 0.3 kg;
  • horseradish root - about half a glass in a pureed form;
  • table vinegar - 15 ml;
  • egg noodles - about 450 g;
  • half a bunch of dill.

How to cook the dish:

  1. It is necessary to heat sunflower or olive oil in a cauldron and fry bacon on it until cracklings are obtained. Then take them out of the cauldron and drain the resulting fat and oil. Wipe the pot with a disposable paper towel.
  2. Cut beef into medium pieces, add spices. Pour into the cauldron 2 tbsp. l. previously drained fat and start frying the meat in parts over high heat. More fat can be added if needed. After the end of frying, the oil must be drained again.
  3. 250 ml of broth should be boiled and pour over the fried beef in a separate bowl.
  4. The fat remaining from frying meat should be drained into a cauldron. If there is not enough left, then you can add more sunflower or olive oil.
  5. Saute the chopped onion and garlic over medium heat, after a couple of minutes add the mushrooms, cut into halves, to them. Fry all the ingredients for another 5 minutes.
  6. When the vegetables become soft, add flour and mustard to them, and cook, stirring constantly, for another 1 minute. Next, lay out the beef, add thyme and lavrushka, as well as broth (0.5 l) and beer (you can wine). It is necessary to ensure that the meat is completely covered with liquid.
  7. Bring the dish to a boil, then reduce the heat, cover the cauldron with a lid and simmer for another hour and a half.
  8. After this time, put new potatoes and onions in a cauldron. Add more broth if necessary. Cook until potatoes are soft, stirring occasionally. After cooking, cracklings are added to the cauldron, as well as seasonings to taste.
  9. For the sauce, grated carrots, horseradish and finely chopped dill are mixed.
  10. Boiled egg noodles should be served as a side dish.

Beef in beer 2018 in a slow cooker

Required products:

  • beef pulp - 500 g;
  • canned peeled tomatoes - 400 g;
  • light beer - 0.25 l;
  • liquid honey - 15-30 ml;
  • onions - 2 pcs.;
  • vegetable oil;
  • spices to taste.

Cooking algorithm:

  1. Wipe the capacity of the multicooker with sunflower oil and put the diced onion.
  2. In a separate large skillet over medium-high heat, heat the oil. Fry the meat cut into pieces until brown. Then put the beef on top of the onion in the multicooker bowl. Pour everything with beer and chopped tomatoes. Cook the meat in the "Extinguishing" mode until soft.
  3. Then you should add honey and salt, mix everything thoroughly and leave in the “Heating” mode for 10 minutes.

An excellent side dish for this dish is mashed potatoes.

Marinated beef in beer 2018 in German

What you need to take:

  • veal or beef tenderloin - 1 kg;
  • meat broth - 250 ml;
  • mushrooms - 0.5 kg;
  • beer - 0.5 l;
  • balsamic vinegar - 30 ml;
  • pomegranate juice - 130 ml;
  • heavy cream - a quarter cup;
  • 2 onions;
  • 2 teaspoons sweet ground paprika;
  • 6 cloves of garlic.

Cooking process:

  1. Wash the meat thoroughly, cut into large pieces.
  2. Finely chop 4 cloves of garlic and mix it with paprika, beer and pomegranate juice.
  3. Then the tenderloin is poured with the resulting sauce and left to soak in a cold place for 8-12 hours.
  4. When this time has passed, chop the remaining garlic and cut the onion into thick rings.
  5. Mushrooms are washed. Spread them along with the previous ingredients in a baking dish lined with foil. Topped with balsamic and vegetable oil. Put in the oven, heated to a temperature of 200 degrees, for about a quarter of an hour.
  6. While the vegetables are baking, the broth is mixed with cream and put on fire. When it boils, add the baked mushrooms and onion-garlic mixture, season with salt and pepper. Cook with constant stirring for 6-7 minutes.
  7. Well-marinated beef is fried over high heat for several minutes, until a crust appears. Then fry under the lid until cooked over medium heat.
  8. The liquid that remains after marinating the meat must be added to a deep frying pan to the gravy, bring to a boil. Then cook over low heat until the gravy loses one third in volume.
  9. Beef should be served under mushroom sauce with mashed potatoes.




And finally

The presented recipes for cooking beef in beer are very interesting, but this is only a small part of the existing ones. Each hostess can modify the considered options and invent their own recipes based on those presented above.

Cooking instructions

4 hours 45 minutes Print

    1. Cut the onion into half rings about 6-7 millimeters thick. Tool Ceramic Knife Japanese ceramic knives are made from zircon oxide, a material that occupies a place in the middle between steel and diamond on the hardness scale. Moreover, they are lighter than metal ones, do not oxidize products, do not absorb odors and do not require sharpening for at least three years.

    2. Coat a large piece of boneless beef with vegetable oil and rub with a mixture of salt and black pepper.
    Crib How to prepare beef fillet

    3. Place the meat in a large, heavy skillet with simmering oil and brown on all sides (about 15 minutes). When the meat is browned, put it on a plate and let cool slightly. The Belgians from Green Pan rebelled against Teflon. With the passion of a preacher, they say that polytetrafluoroethylene heated by more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new non-stick coating thermolon, which does not contain chemicals harmful to health and at the same time allows frying in a small amount of oil.

    4. Pour 2 tablespoons of oil into a large heavy-bottomed saucepan or roaster. When it sizzles, throw in the whole onion and sauté for about 25 minutes.
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    5. Add beer and vinegar to the onion and, stirring occasionally, bring to a boil.

    6. Gently put the meat into the onion with the beer and bring to a boil again. Remove from heat and cover with a lid. Tool Bar set The popularity of home bar sets in America fell precisely on the era of the 50s and 60s - this was facilitated by the fashion for cocktail parties and the need for something to mix martinis for the husband returning home from work. A modern home bar set usually includes a shaker, a fruit knife, ice tongs, an opener, and a bartender's knife.

    7. Place the container with meat on the middle shelf in the oven, preheated to 175 degrees. Simmer the meat, covered, for about 3 hours and 30 minutes, until the beef is tender. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. The thermometer is important when you need to strictly observe temperature regime: let's say in the case of baking.

I was fascinated by the topic of meat and beer recipes, I decided to continue the experiments. This time, in the course of my research, I cooked beef in light beer.

With pork, I had a dark Kruger from Tomsk, and with beef I took a light Zhigulevskoye from Nizhny Tagil. Nizhny Tagil beer has always been good, which is surprising, given their ecology. But somehow, contrary to nature, people manage to brew good beer. However, I'm not actually talking about beer, but it's not the main thing here. I wanted to proudly talk about meat ....
I cooked this time not in a cauldron, but in a brazier. You can take a duck. It is important that there are no plastic handles in the dishes, because we will cook in the oven.
Specification per kilogram of beef:
- A couple of medium-sized bulbs
- A couple of medium carrots
- Three to four stalks of celery
- Half a liter of natural live beer. If there is no live beer at hand, it is better to get by with water than to use a carbonated surrogate from cans or bottles a la Klinskoe.
-Three-four large tomatoes or a jar (680g.) of tomatoes in their own juice or 2/3 cans (680g) of sauce a la Krasnodar.
1. He cut the beef a little. You don’t need to rinse it, and if you couldn’t resist and washed it, if you please, dry it well with napkins. We don't need water here. "In beer there is strength, in water there are microbes." (with)
2. He warmed up the oil well in a brazier and fried good pieces of beef for maximum fire until golden brown. Already at this stage, it begins to smell unbearably delicious, and we have a long way to go. Therefore, it is better not to start such a thing on a very empty stomach.


3. When the meat was reddened, I threw in the onion, cut into half rings. Don't feel sorry for Luke! In the process of cooking, it will almost dissolve, but the more onions, the tastier and more aromatic the sauce turns out.


4. When the onion is reddened, throw in the vegetables. I have a carrot here stem celery. Stew for five minutes, then add chopped skinless fresh tomatoes, or canned ones, or sauce. I have here a wonderful Buzdyaksky sauce a la Krasnodar, but you can use any to your taste.


5. I forgot to take a picture of the sauce, so the next photo is with beer. So. We fill everything with beer. It will froth merrily and sincerely, generously smell of bread.


6. Cook for a few minutes, salt / pepper, cover with a lid and send to the oven, heated to 180 degrees. Sometimes we look, the oven needs to be adjusted so that it boils barely / barely, on the very verge of boiling. And we forget about him for three or four hours.


N.B. If you don’t have a roaster / duckling, you can do the same trick with the oven by transferring the meat into pots.
7. At the exit, after three or four hours, as a reward for hard work and patience, we get the most tender beef in a thick, thick aromatic sauce. Served with sauerkraut. But any of your favorite side dishes will do.

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