Bourguignon with Beer: Family Recipe

Ingredients

• 1 lb. beef chuck, cut into 1-inch cubes
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 tbsp. olive oil
• 1 bottle of beer
• 1 cup beef broth
• 1 bay leaf
• 1/2 tsp. dried thyme
• 1/2 lb. mushrooms, sliced
• 1/4 cup flour
• Salt and pepper to taste

Instructions

1. Heat 2 tbsp. of olive oil in a large Dutch oven over medium heat. Add the beef cubes in batches and brown on all sides. Remove and set aside.
2. Add remaining 2 tbsp. of olive oil to the pot and sauté the onions until they are translucent. Add garlic and sauté for another minute.
3. Return the beef to the pot and pour in the bottle of beer and beef broth. Add the bay leaf, dried thyme, salt, and pepper. Bring to a boil. Then, reduce the heat and cover the pot partially. Let simmer for 2 hours, stirring occasionally.
4. Heat a skillet over medium heat and add the mushrooms. Sauté until the mushrooms release their moisture and start to brown. Add the mushrooms to the beef stew and let simmer for another 30 minutes.
5. In a small bowl, combine the flour and 1/4 cup of water to make a paste. Add the paste to the stew and stir. Let the stew cook for another 10 minutes, or until the sauce has thickened.

Verdict

This Bourguignon with Beer recipe is a hearty and flavorful dish that’s perfect for any family gathering. The beer adds a unique flavor to the stew, making it stand out from other beef stews. The meat is tender, and the sauce is thick and rich. Serve it with crusty bread or over a bed of mashed potatoes.

Serving Suggestions

– Serve the stew with a side of crusty bread or toasted baguette.
– Serve the stew over mashed potatoes or buttered noodles.
– Garnish with chopped fresh herbs, such as parsley or thyme, for an extra pop of color and flavor.