Northern Beef Stew with Dark Beer

Ingredients

• 1 kg Beef (chuck or shoulder) (cut into large cubes of 3‑4 cm)
• 100 g Smoked pork belly (cut into lardons)
• 2 Yellow onions (coarsely sliced)
• 2 Shallots (diced)
• 75 g Unsalted butter (divided 50 g for cooking, 25 g for finishing)
• 500 ml Dark beer (pre‑boiled to remove alcohol)
• 50 g Rapadura sugar (or unrefined brown sugar) (unrefined brown sugar)
• 20 g Strong mustard (Dijon type) (about 1 tablespoon)
• 100 g Gingerbread (2 slices, cut into pieces and brushed with mustard)
• 300 g Water (or beef broth)
• 1 Bouquet garni (thyme, bay leaf, parsley) (tie the herbs)
• Salt & pepper (to taste)

Instructions

1. Prepare the ingredients

   Cut the beef into 3‑4 cm cubes, slice the smoked pork belly into lardons, thinly slice the onions and shallots, then cut the gingerbread into small pieces and brush them with mustard.

   Time: PT15M

2. Sear the meat

   In the pot, heat a drizzle of oil over medium‑high heat, then add the beef cubes. Brown each side for 8‑10 minutes to achieve a nice coloration.

   Time: PT10M

3. Set aside the meat and sauté the aromatics

   Remove the meat and, in the same pot, sauté the lardons, onions and shallots until lightly browned.

   Time: PT5M

4. Prepare the gingerbread

   Place the mustard‑brushed gingerbread pieces at the bottom of the pot.

   Time: PT5M

5. Bring the beer to a boil

   In a small saucepan, bring the dark beer to a boil for 5 minutes, then remove from heat.

   Time: PT5M

6. Assemble and deglaze

   Pour the boiling beer into the pot, add the rapadura sugar, 50 g butter, the reserved meat, the lardons, onions, shallots, bouquet garni and water. Bring to a boil, then stir quickly.

   Time: PT5M

7. Oven cooking

   Cover the pot and bake at 160 °C for 1 h 30. Check the cooking every 20 minutes and add a little water if the liquid evaporates too much.

   Time: PT1H30M

   Temperature: 160°C

8. Finish the sauce

   Remove the meat, skim off the fat, then add the remaining 25 g butter, 20 g mustard and the remaining gingerbread pieces. Stir for 10 minutes over low heat until you obtain a glossy sauce.

   Time: PT10M

Nutrition Facts

Calories

750

Protein

45 g

Carbohydrates

30 g

Fat

45 g

Fiber

2 g