Meat with Vegetables, Stewed in Beer

Very tender and tasty beef stew with onions, carrots and bell peppers. Familiar Poles shared with me an unusual recipe for beef in beer.

Cook: 1 day

Servings: 4

Ingredients

Directions

Rinse the meat thoroughly, dry it with a paper towel and cut it. The size of the pieces depends on what you are going to do with the meat next: if stewing, then cut into small pieces; if cooked – in larger pieces; if baked in the oven, then cut into medium layers; for barbecue, it is better to take steaks.
We send the meat to the pan.
Cut the onion into thin half-rings for stewing (for barbecue – thick rings, for cooking – just cut the onion in half and add to the marinade, and remove it before cooking).
Add the onion to the meat. We also send carrots cut into semicircles there.
Cut half the pepper into cubes and add to the meat.
Salt and knead with your hands so that the onions start juicing. Add bay leaf, pepper mixture and coriander.
Fill vegetables and meat with beer, cover with a lid and leave the beef to marinate in beer for a day in the refrigerator.
We put the pan on the fire and send two types of butter (butter and olive) to the pan.
We take out the beef from the marinade and fry the meat in a pan on both sides until golden brown.
Reduce heat to medium and add marinade vegetables (no beer). Fry vegetables and meat for a few minutes over medium heat. At this point, you can add the other half of the bell peppers (or more carrots, other vegetables, or mushrooms). Add some salt if necessary.
Fill with the marinade on beer – a little, a few spoons (you can add more marinade to make meat in gravy). Cover and simmer the beef in beer, with vegetables, until tender (about 25-30 minutes).
Beer stewed meat with vegetables is ready.

Bon Appetit!

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Meat with Vegetables, Stewed in Beer

Ingredients

Directions

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