Beef with pumpkin and porcini mushrooms stewed in beer

Meat 539 Last Update: Jul 28, 2021 Created: Jul 28, 2021 0 0 0
Beef with pumpkin and porcini mushrooms stewed in beer
  • Serves: 6 People
  • Prepare Time: 40 min
  • Cooking Time: 2 hour
  • Calories: -
  • Difficulty: Easy
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I hasten to share another yummy :)
I didn't even expect the dish to turn out so delicious ... I highly recommend trying it;)
Enjoy your meal! :)))

Ingredients

Directions

  1. Wash the beef, dry it with paper towels, cut films from the meat and cut into small cubes.
  2. Heat a little (about 1 tablespoon) butter in a frying pan along with vegetable oil.
  3. Put the meat in a hot pan (so that it lies in the pan in one layer).
  4. And quickly fry first on one side, until golden brown, then turn over, and fry on the other side.
  5. Advice. When frying meat, we seal meat juices inside each piece, so it is better not to put a full pan of meat (otherwise it will be stewed in its own juice), but fry in parts in a very preheated pan
  6. Transfer the fried meat to a thick-bottomed stewing dish.
  7. Peel the onion and cut into half rings.
  8. Add the onion to the meat, put a piece of butter (about 30 g), and fry, stirring occasionally, over medium heat for about 5 minutes.
  9. Pour beer over the meat, add bay leaf and about a teaspoon of sugar.
  10. Simmer with a low boil for about 2 hours, until the meat is completely soft (if necessary, as the liquid boils away, you can add a little water).
  11. Tip 1. The original recipe suggests using dark beer. It is better to take those varieties that do not taste bitter (otherwise, the beer will add bitterness to the whole dish). But the best option, in my opinion, is to use light unfiltered (live) beer. It will give the dish a pleasant bready aroma, and for sure, it will not taste bitter, unlike the dark one. There is absolutely no alcohol left in the finished dish - it all evaporates.
  12. Tip 2. I had a fairly lean beef, so I added diced and lightly fried bacon to the meat. Better to take the bacon whole bar rather than sliced. since it tastes better. And the chopped bacon is usually too salty - you must definitely taste the dish so as not to oversalt.
  13. Tip 3. Meat can be stewed on the stove, over low heat, or in the oven at 180 ° C.
  14. Defrost the mushrooms, rinse and discard in a colander to drain excess liquid.
  15. Heat a tablespoon of butter in a frying pan (a little butter and vegetable oil).
  16. Put the mushrooms, add a little salt and fry until the moisture evaporates, about 5 minutes.
  17. Add mushrooms to the meat.
  18. Wash carrots, peel, cut into strips, put in a saucepan and stir (I took baby carrots).
  19. Wash the pumpkin, peel and cut the core with seeds.
  20. Cut the pumpkin into small cubes.
  21. Peel and chop the garlic.
  22. Add pumpkin, minced garlic to a saucepan and season with a pinch of cinnamon.
  23. Mix everything and simmer the stew for about 20 minutes.
  24. Remove from heat and let it brew under the lid for 10-15 minutes.
  25. When serving, sprinkle with chopped parsley.

Beef with pumpkin and porcini mushrooms stewed in beer



  • Serves: 6 People
  • Prepare Time: 40 min
  • Cooking Time: 2 hour
  • Calories: -
  • Difficulty: Easy

I hasten to share another yummy :)
I didn't even expect the dish to turn out so delicious ... I highly recommend trying it;)
Enjoy your meal! :)))

Ingredients

Directions

  1. Wash the beef, dry it with paper towels, cut films from the meat and cut into small cubes.
  2. Heat a little (about 1 tablespoon) butter in a frying pan along with vegetable oil.
  3. Put the meat in a hot pan (so that it lies in the pan in one layer).
  4. And quickly fry first on one side, until golden brown, then turn over, and fry on the other side.
  5. Advice. When frying meat, we seal meat juices inside each piece, so it is better not to put a full pan of meat (otherwise it will be stewed in its own juice), but fry in parts in a very preheated pan
  6. Transfer the fried meat to a thick-bottomed stewing dish.
  7. Peel the onion and cut into half rings.
  8. Add the onion to the meat, put a piece of butter (about 30 g), and fry, stirring occasionally, over medium heat for about 5 minutes.
  9. Pour beer over the meat, add bay leaf and about a teaspoon of sugar.
  10. Simmer with a low boil for about 2 hours, until the meat is completely soft (if necessary, as the liquid boils away, you can add a little water).
  11. Tip 1. The original recipe suggests using dark beer. It is better to take those varieties that do not taste bitter (otherwise, the beer will add bitterness to the whole dish). But the best option, in my opinion, is to use light unfiltered (live) beer. It will give the dish a pleasant bready aroma, and for sure, it will not taste bitter, unlike the dark one. There is absolutely no alcohol left in the finished dish - it all evaporates.
  12. Tip 2. I had a fairly lean beef, so I added diced and lightly fried bacon to the meat. Better to take the bacon whole bar rather than sliced. since it tastes better. And the chopped bacon is usually too salty - you must definitely taste the dish so as not to oversalt.
  13. Tip 3. Meat can be stewed on the stove, over low heat, or in the oven at 180 ° C.
  14. Defrost the mushrooms, rinse and discard in a colander to drain excess liquid.
  15. Heat a tablespoon of butter in a frying pan (a little butter and vegetable oil).
  16. Put the mushrooms, add a little salt and fry until the moisture evaporates, about 5 minutes.
  17. Add mushrooms to the meat.
  18. Wash carrots, peel, cut into strips, put in a saucepan and stir (I took baby carrots).
  19. Wash the pumpkin, peel and cut the core with seeds.
  20. Cut the pumpkin into small cubes.
  21. Peel and chop the garlic.
  22. Add pumpkin, minced garlic to a saucepan and season with a pinch of cinnamon.
  23. Mix everything and simmer the stew for about 20 minutes.
  24. Remove from heat and let it brew under the lid for 10-15 minutes.
  25. When serving, sprinkle with chopped parsley.

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