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Bierfleisch

A hearty German beef stew simmered in dark beer, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck, cubed Choose well-marbled cuts for best flavor.
  • 2 tbsp flour For gluten-free options, use certified gluten-free flour.
  • 2 tbsp butter or oil Use vegetable oil for a dairy-free version.
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 medium potatoes, cubed
  • 2 cloves garlic, minced
  • 12 oz dark German beer Dunkel or Bock works best.
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 2 leaves bay leaves
  • 1 tsp thyme
  • Salt To taste.
  • Black pepper To taste.

Method
 

Preparation
  1. In a large bowl, combine the beef with flour, salt, and black pepper.
  2. Heat butter or oil in a Dutch oven over medium-high heat. Add the beef and cook until well caramelized, about 8-10 minutes.
  3. Add chopped onion and minced garlic, stirring until softened, about 3-4 minutes.
  4. Stir in the tomato paste and cook for another minute.
  5. Slowly add the dark German beer and beef broth, scraping up the browned bits.
  6. Incorporate the sliced carrots, cubed potatoes, bay leaves, and thyme.
Cooking
  1. Cover the pot, reduce the heat, and let it simmer gently for 2.5 to 3 hours, or until the beef is fork-tender.
  2. Once done, remove the bay leaves and serve hot.

Notes

Serve with fresh herbs, rye bread, or traditional dumplings. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.