Ingredients with Measurements:
- 1.5 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup dark beer
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 2 tbsp butter
- Salt and pepper to taste
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot
- Potato masher or electric mixer
Step-by-Step Instructions:
1. In a bowl, mix together flour, salt, and black pepper. Dredge beef cubes in the flour mixture, shaking off any excess.
2. Heat vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef from pot and set aside.
3. Add chopped onions and minced garlic to the pot and sauté until onions are translucent, about 5 minutes.
4. Add beef broth, dark beer, tomato paste, dried thyme, and bay leaf to the pot. Stir to combine.
5. Return beef cubes to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 1.5-2 hours, or until beef is tender.
6. While the beef is simmering, prepare the Kartoffelpüree (mashed potatoes). Boil cubed potatoes in salted water until tender, about 15-20 minutes. Drain and mash with a potato masher or electric mixer. Add milk and butter and continue mashing until smooth. Season with salt and pepper to taste.
7. Once the beef is tender, remove bay leaf from the pot. Serve Bierfleisch with Kartoffelpüree on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 18g
Carbohydrates per serving: 35g
Protein per serving: 35g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Dark beer can be substituted with beef broth or red wine.
- Tomato paste can be substituted with ketchup or tomato sauce.
- Dried thyme can be substituted with dried rosemary or oregano.
Variations:
- Add sliced carrots and celery to the pot for a more vegetable-packed dish.
- Use different types of beer for different flavor profiles.
- Add a splash of Worcestershire sauce for added depth of flavor.
Tips and Tricks:
- Make sure to brown the beef cubes well before simmering to develop a rich flavor.
- Use a potato masher or electric mixer to achieve a smooth and creamy Kartoffelpüree.
- Serve with a side of sautéed green beans or roasted Brussels sprouts for added nutrition.
Storage Instructions:
Store leftover Bierfleisch and Kartoffelpüree separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat Bierfleisch in a pot over low heat, stirring occasionally, until heated through. Reheat Kartoffelpüree in the microwave or on the stove, stirring occasionally, until heated through.
Presentation Ideas:
Serve Bierfleisch in a deep bowl with a scoop of Kartoffelpüree on the side. Garnish with fresh parsley or thyme.
Garnishes:
Fresh parsley or thyme
Pairings:
Serve with a cold glass of dark beer or red wine.
Suggested Side Dishes:
Sautéed green beans or roasted Brussels sprouts
Troubleshooting Advice:
- If the beef is tough, continue simmering until tender.
- If the sauce is too thin, remove the lid and simmer uncovered until it thickens.
- If the Kartoffelpüree is too thick, add more milk or butter.
Food Safety Advice:
- Make sure to cook beef to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Bierfleisch mit Kartoffelpüree is a traditional German dish that originated in Bavaria. It is a hearty and comforting meal that is perfect for cold winter nights.
Flavor Profiles:
Bierfleisch is rich and savory with a deep beefy flavor. Kartoffelpüree is creamy and buttery with a subtle potato flavor.
Serving Suggestions:
Serve Bierfleisch with a side of Kartoffelpüree and a cold glass of dark beer or red wine.
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Region: German
Taste: Savory, Meaty, Rich, Comforting, Beer, Beer-Flavored