Recipe preparation:
Source: https://www.vkusnyblog.com/recipe/ragu-iz-govyadiny-v-pive/Notes on ingredients:
Beef. You can use any cuts of beef suitable for stewing – shoulder, brisket, shank meat, meaty ribs. Alternatively, you can make this dish with pork. The neck and shoulder are suitable for this. Keep in mind that pork will need to be stewed for less time to become tender.
Beer. I used a so-called semi-dark beer with a not very pronounced bitterness for this stew. You can also use light beer – pilsner or light lager. Porter will give a deeper characteristic flavor, which is also good, but again, it's better to choose beer with not too strong bitterness.
Tomatoes. This recipe uses seasonal fresh tomatoes combined with tomato paste. Both, besides adding flavor, also work as a meat tenderizer.
Out of season, you can replace fresh tomatoes and paste with canned tomatoes in their own juice. They contain only tomatoes, tomato juice, plus salt and citric acid. Pickled tomatoes with sugar and vinegar are not suitable, even the tastiest ones.
Onion. Regular yellow onion is the optimal choice. Depending on the situation and desire, you can replace it with white salad onion or shallots.
Garlic. Fresh garlic will be the best here. But if you need to replace it with dried, use 1/2 tsp.
Thyme. Instead of fresh thyme, as indicated in the recipe, you can use dried. 1 tsp. will be enough.
Let's move on to cooking.
Cut the meat into bite-sized pieces. Dice the onion and carrot.
In a skillet over high heat, heat 2 tbsp. of vegetable oil. In batches, fry the meat until golden brown, 1-2 minutes per batch.
Transfer to a pot or stew pan.
Reduce the heat to medium. Add the onion and carrot to the skillet and sauté, stirring, for 3-4 minutes.
Add the spices, tomato paste, and tomatoes, cooking and stirring for 2-3 minutes.
Transfer the vegetables to the pot with the meat, add thyme and sliced garlic. Pour in the beer. Add salt and pepper to taste.
Bring to a boil over high heat, then reduce the heat to low and simmer covered until the meat is tender, 1.5-2 hours.
Serve.
Enjoy your meal!
This beef stew in beer recipe has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.
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