Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 bottle of dark beer (12 oz)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 2 tbsp cold water
- Chopped fresh parsley for garnish
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. Heat oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5-7 minutes. Remove beef from pot and set aside.
3. Add onion and garlic to the pot and cook until softened, about 3-5 minutes.
4. Stir in tomato paste and cook for 1-2 minutes.
5. Add beef broth, beer, bay leaves, thyme, paprika, salt, and pepper. Bring to a simmer.
6. Return beef to the pot and stir to combine.
7. Cover the pot with a lid and transfer to the oven. Cook for 2-3 hours or until the beef is tender.
8. In a small bowl, whisk together flour and cold water. Stir the mixture into the pot and cook for an additional 10-15 minutes or until the sauce has thickened.
9. Remove bay leaves and discard.
10. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 10g
Protein: 40g
Sodium: 600mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef round.
- Dark beer can be substituted with beef broth or red wine.
- Tomato paste can be substituted with ketchup or tomato sauce.
Variations:
- Add diced carrots and celery to the pot for extra flavor and nutrition.
- Use different herbs and spices such as rosemary, oregano, or cumin.
- Add mushrooms or bell peppers for extra texture and flavor.
Tips and Tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a dark beer with a rich, malty flavor for best results.
- Make sure to whisk the flour and water mixture thoroughly to avoid lumps in the sauce.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve in individual bowls or on a large platter. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with crusty bread or mashed potatoes.
Suggested Side Dishes:
Roasted vegetables or a green salad.
Troubleshooting Advice:
- If the sauce is too thin, whisk in more flour and water mixture until desired consistency is reached.
- If the beef is tough, cook for an additional 30 minutes to 1 hour until tender.
Food Safety Advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to avoid bacterial growth.
Food History:
Beamtenstippe is a traditional German beef stew that originated in the Rhineland region. It was originally a dish served to civil servants, or "Beamten," hence the name.
Flavor Profiles:
This dish has a rich, savory flavor with hints of sweetness from the beer and onions.
Serving Suggestions:
Serve hot with crusty bread or mashed potatoes for a hearty and satisfying meal.
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Region: German