Recipe for: Winter beef stew braised in dark beer with creamy celery and potato puree - photo 1
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Recipe for: Winter beef stew braised in dark beer with creamy celery and potato puree

Pikantne Main dishes European cuisine 180 min Medium 9 wyświetleń ~167.58 PLN - (0)
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Description

A hearty, warming comfort food dish: slow-braised beef in an aromatic dark beer sauce, with spiced vegetables and silky celery and potato puree. It comes from the European tradition of braised meats, where long cooking times extract flavor and tenderness from fattier cuts of beef. The dish delights with the contrast of the intense, slightly sweet sauce and the delicate, creamy puree; it pairs wonderfully with dark bread, pickled cucumbers, or red wine. Perfect for winter dinners and Sunday gatherings — cozy, elegant, and full of deep flavor.

Ingredients Used

Ingredients (18)

Servings:
4
  • Onion 2 szt. (~300 g)
  • Garlic 3 ząbki (~15 g)
  • Carrot 2.5 szt. (~200 g)
  • Celeriac 300 g
  • Potatoes 5.3 szt. (~800 g)
  • Tomato paste 60 g
  • Dark beer 330 ml
  • Beef broth 500 ml
  • Wheat flour 30 g
  • Butter 50 g
  • Rapeseed oil 30 g
  • Dried thyme 2 g
  • Beef stew meat 800 g
  • 🌿 Przyprawy
  • Bay leaf 6.7 szt. (~2 g)
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • 18% cream (for puree) - optional 100 g
💰 Szacowany koszt dania: ~167.58 PLN (41.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash and dry the meat with a paper towel. Cut the beef into pieces about 3 cm on each side (goulash cubes). Peel the onions and cut them in half, then chop into large cubes (about 1 cm). Peel the carrots and slice them into 5 mm thick rounds or half-moons. Peel the celeriac and potatoes; cut the celeriac into 2 cm cubes and the potatoes into larger pieces (about 3 cm) — they will be for the puree. Finely chop the garlic cloves or press them through a garlic press.

Ingredients: Beef stew meat, Onion, Carrot, Celeriac, Potatoes, Garlic
Use a sharp chef's knife and a cutting board. Drying the meat is crucial — moist meat will stew instead of browning nicely. Prepare all the ingredients before frying (mise en place).

Searing the meat

2

Preheat the oven to 160°C (top and bottom heat). In a large, oven-safe cast iron pot (about 4–5 l) or a wide saucepan set on the stove, heat rapeseed oil (30 g) over medium-high heat until it starts to shimmer slightly. Season the pieces of meat with salt and pepper. Sear the meat in batches to avoid overcrowding the pot: cook each batch for 3–4 minutes on each side until a deep brown crust forms. Transfer the seared pieces to a plate and repeat with the remaining meat.

Ingredients: Beef stew meat, Rapeseed oil, Salt, Black pepper
Use a heavy pot with a thick bottom (cast iron is ideal). Do not stir the meat too often — let it form a crust. If the meat is stewing (turning gray) instead of browning, increase the temperature and dry the next pieces. Turn with one pair of tongs or a wooden spoon.

Vegetables and sauce

3

In the same pot where you sautéed the meat, add butter (30 g from 50 g) and a little oil if needed. Toss in the chopped onion and sauté over medium heat for 6–8 minutes until the onion becomes translucent and slightly golden (it should be soft but not burnt). Add garlic and sauté for 30–60 seconds. Sprinkle flour (30 g) evenly over the onion and stir for 1–2 minutes to eliminate the raw taste of the flour. Add tomato paste (60 g) and sauté for another minute. Slowly pour in the beer (330 ml), while scraping the bottom of the pot with a wooden spoon to release all the browned bits (deglazing) — this will add flavor to the sauce. Cook for 2–3 minutes to evaporate the alcohol and reduce some of the liquid.

Ingredients: Butter, Onion, Garlic, Wheat flour, Tomato paste, Dark beer
Use a wooden spoon to scrape off the burnt bits (fond) — this is the source of flavor. Be careful not to burn the flour; if it starts to brown too quickly, reduce the heat. Deglazing is key for a deep flavor in the sauce.

Stewing and baking

4

Add the reduced liquid, beef broth (500 ml), dried thyme (2 g), and bay leaves (2 pieces) to the pot. Return the browned pieces of meat and the chopped carrots and celery. Bring to a gentle boil on the stove, cover with a lid, and place in the oven preheated to 160°C. Braise for 2–2.5 hours — the meat is ready when it can be easily pierced with a fork and the fibers separate (very tender). If you prefer to cook on the stove, reduce the heat to very low and cook for 2.5–3 hours with the lid slightly ajar, stirring every 30 minutes.

Ingredients: Beef broth, Dried thyme, Bay leaf, Carrot, Celeriac, Beef stew meat
Use a heatproof pot with a matching lid (dutch oven). Do not remove the lid too early — a quick check is fine, but prolonged exposure cools the pot and extends the braising time. Check for tenderness with a fork around the 2-hour mark.

Preparation of celery and potato puree

5

About 35–45 minutes before the meat is done cooking (so everything finishes together), place the potatoes (800 g, chopped) and celery (300 g) into a large pot with cold water, add 8 g of salt, and bring to a boil. Cook for 20–25 minutes until the vegetables are very soft (a knife should go through without resistance). Drain thoroughly and steam for 1–2 minutes over heat. Pass through a potato ricer or mash well with a masher; add 20 g of butter and 100 g of cream (optional) or gradually add warm milk until you achieve a creamy consistency. Season with salt and pepper to taste.

Ingredients: Potatoes, Celeriac, Butter, 18% cream (for puree) - optional, Salt, Black pepper
Use a potato ricer for smooth mashed potatoes; avoid a blender/immersion blender (it can make the mash gummy). If you don't have cream, use warm milk. Season gradually — it's better to add than to subtract.

Finishing the sauce

6

After taking the stew out of the oven, check the consistency of the sauce. If it is too thin, set it on the stove and cook over medium-high heat for 5–10 minutes until it thickens; if it is too thin and you want to thicken it faster, mix 10 g of flour with 10 g of soft butter (beurre manié) and add it tablespoon by tablespoon to the sauce, stirring and cooking for 2–3 minutes after each addition. Taste and season with salt/pepper. Remove the bay leaves.

Ingredients: Wheat flour, Butter, Salt, Black pepper
Use a strainer or slotted spoon to remove impurities and bay leaves. If you are adding beurre manié, remember that poorly mixed lumps will form — first, mash the butter with the flour into a smooth paste.

Serving

7

On a plate or in a deep bowl, place a portion of hot puree (about 200–220 g per person), make a well in the center and add the stew with sauce (about 200 g of meat with sauce). Sprinkle with fresh, finely chopped parsley (optional). Serve immediately — the stew tastes best hot, with slightly creamy puree and a crusty piece of bread on the side.

Ingredients: Parsley, 18% cream (for puree) - optional, Beef stew meat, Potatoes
Use a large spoon to serve the puree and a strainer or slotted spoon for the meat to control the amount of sauce. Additionally, you can serve 18% cream at the table for seasoning portions.

Fun Fact

💡

Long braising of meat in beer is a technique known in Central European cuisine — dark beer adds depth and caramel notes, while its maltiness softens the acidity of tomatoes and vinegar (if used).

Best for

zimowe obiady niedzielny rodzinny obiad przyjęcia w chłodne wieczory

Tips

🍽️ Serving

Serve the stew with creamy mashed potatoes and a side of pickled cucumbers or red cabbage. It pairs well with dark bread and a glass of red wine or the same beer used to braise the meat. If you are serving it to guests, prepare the mashed potatoes and stew in advance and finish them hot just before serving.

🥡 Storage

Store the goulash in an airtight container in the refrigerator for up to 3 days; the flavors often improve overnight. You can freeze portions of goulash for up to 3 months (cool it down, place it in airtight containers). It's best to store the puree separately; when reheating, use a pot over low heat, adding a little water or milk to restore the consistency. Heat slowly to avoid drying out the meat.

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