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Beer-braised Beef and Vegetables

Beer-braised Beef and Vegetables

  • Serves 4
  • Prep time 15 minutes
  • Cook time 20 minutes

Nutrition facts

Per serving: Calories 420, Protein 47 g, Fat 13 g, Carbohydrates 20 g, Fibre 3 g, Iron 5 mg, Calcium 54 mg, Sodium 735 mg
The whole family will love this quick stew!

Ingredients

  • Sachet de sauce demi-glace
    1 package (34 g) demi-glace sauce, or beef gravy
  • Bière blonde
    500 ml (2 cups) blonde beer
  • Cubes de boeuf
    750 g (about 1⅔ lb.) beef, cut into cubes for skewers
  • Légumes pour sauce à spaghetti
    375 ml (1½ cups) frozen diced vegetable mix, thawed and drained
  • Pâte de tomates
    60 ml (¼ cup) tomato paste

Also needed

  • 30 ml (2 tbsp) canola oil
  • 1 bay leaf

Optional

  • 10 mushrooms, quartered
  • 1 thyme sprig

Preparation

  1. In a pot, dissolve the contents of the demi-glace sauce package in the beer. Bring to a boil.
  2. Heat the oil in another pot over medium heat. Brown the beef cubes for 1 to 2 minutes. Transfer the meat onto a plate.
  3. In the same pot, cook the vegetable mix and the mushroom, if desired, for 1 to 2 minutes.
  4. Add the tomato paste, bay leaf, the sauce prepared during step 1, and thyme, if desired. Season with salt and pepper. Bring to a boil.
  5. Put the beef back into the pot and let simmer for 20 minutes.

Side dish idea

Parmesan Mashed Potatoes

Peel 5 to 6 potatoes and cut them into cubes. Cook the cubes in boiling, salted water for 15 to 20 minutes. Drain and puree with 125 ml (½ cup) hot milk, 60 ml (¼ cup) grated parmesan and 15 ml (1 tbsp) fresh chives, chopped. Season with salt and pepper.

 



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