Beef Stew in Beer, German

There are a lot of recipes for such beef stewed in beer in different countries. Alcohol from beer evaporates during heat treatment, and the meat acquires a very good taste.

Ingredients

Directions

Wash the meat, dry it, remove excess films and cut into small cubes of 2-3 centimeters.
Cut the onion into quarters. Chop the garlic finely.
Heat a couple of tablespoons of vegetable oil in a stewing dish. Add garlic and sauté quickly over high heat for a few seconds. Add onions and sauté for two to three minutes over medium heat. Turn off heating.
Heat a frying pan with vegetable oil and fry the meat in batches on high heat.
Fold the fried meat to the onion in a bowl for stewing, add beer, ginger. Boil. When the liquid has boiled, adjust the heat so that there is a slight bubbling, and leave on the fire for 1 hour.
Add sugar, salt, stir and simmer until almost done.
Cut carrots and pumpkin. Cut the thin part of the carrot into circles, and the thick part into semicircles. Cut the pumpkin into cubes about the size of a carrot. Chop the greens.
After 40 minutes, the meat is soft enough. Add chopped carrots (if your pumpkin is very hard, put it together with carrots). Boil. Reduce heat, cover, and simmer for 5 minutes.
Load pumpkin and herbs (I have cilantro). Mix.
Bring to a boil, reduce heat and simmer until vegetables are cooked, 15-20 minutes.

Beef stew in beer is ready.

Enjoy your meal!

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