Beer Beef Stew
Makes 4–6 servings
2 Tbsp butter, divided
2 lbs (900g) beef stew meat
3½ oz (100g) bacon, cut into 1/2-inch pieces
1 onion, chopped
1 large carrot, peeled and cut into 1-inch chunks
3 oz (80g) fresh or frozen pearl onions
3½ oz (100g) shimeji, trimmed and separated into small sections
½ Tbsp dijon mustard
1 Tbsp brown sugar
1 Tbsp red wine vinegar
1 garlic clove, crushed
1 bay leaf
½ slice of bread, torn into small pieces
1 to 2 cans beer
1 beef bouillon cube, dissolved in a scant 1 cup (200ml) hot water
salt
pepper
Melt 1 Tbsp butter in a large pan and sear the beef over medium-high heat. Be sure not to overcrowd the pan. Do this in batches, if needed. Transfer to a large pot and season with salt and pepper.
In the same pan, brown the bacon, then add to the pot with the beef.
Lower the pan heat to medium-low, and add the chopped onions. Cook slowly, scraping the bits from the bottom of the pan. Cook until caramelized and golden brown. Stir in the brown sugar, mustard, and vinegar. Add half a can of beer and bring to a boil. Then, pour the onions and liquid into the pot with the beef.
Add the remaining beer and bouillon to the pot and bring to a simmer. Add the garlic, a couple pinches each of salt and pepper, bay leaf, and the torn bread. Cover with the lid slightly ajar and gently simmer for 1 hour.
After an hour, heat a new pan over medium and melt ½ Tbsp butter. Add the carrots and cook until they turn bright orange. Add to the simmering pot and cook for 15 mins.
Melt another ½ Tbsp butter over medium heat and cook the pearl onions. Add to the pot and simmer for 30 mins.
Lastly add the shimeji to the pot and simmer for an additional 10 mins.
Taste and add more salt, if needed. If stew becomes dry, add more beer.
