Pilsner Braised Beef Stew in San Francisco Sourdough
This recipe comes from Gordon Biersch in San Francisco
2 pounds beef stew meat
2 cups peeled and stewed roma tomatoes
1 medium red onion
1 cup carrot, cut in bite size chunks
1 cup celery, cut in bite size chunks
1/4 cup tomato paste
2 bottles Pilsner (Pilsner Urquell or Staropramen are good choices)
1 quart beef stock
2 ounces olive oil
1 teaspoon fresh rosemary
1/4 teaspoon fresh thyme
pinch salt and pepper
Heat oven to 350?. Season the meat with salt and pepper. In a small stock pot, heat oil and sear the seasoned beef until brown. Add the vegetables and tomato paste. Cook until they color lightly. Add the beer and stock and bring to a boil. Reduce to a simmer and add the herbs. Cover and place in the oven. Cook for one hour.
Remove from oven and taste. The meat should be tender and the sauce slightly thickened. Adjust seasoning as necessary. Serve in hollowed-out 6-ounce sourdough bread loaves.
Kendra made this on the stove in a heavy stock pot. After adding the ingredients and bringing to a boil, she added the herbs and covered. Reduce heat to low and cook for 1 - 11/2 hours until the meat is tender.
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