Beef stew with beer recipe

Ingredients to make Beef stew with beer:

• 600 g diced beef for stewing
• 200 g onions, cut into thin strips (julienned)
• 1 minced garlic clove
• A can of beer
• A glass of meat broth
• 1 teaspoon salt
• 4 tablespoons olive oil

How to make Beef Stew with Beer:

Heat the oil in a pressure cooker.

Sauté the seasoned meat over high heat until it loses its raw color.

Add the onion cut into strips, the finely chopped garlic, the beer and the broth.

We close the pot and let it cook for about 20-30 minutes after it starts to boil (the time depends on the power of each pot).

Remove from heat and let cool half an hour with the pot covered.

We remove the sauce from the pot, pass it through the Chinese strainer or through the food mill and pour it over the meat.

This stew is tastier if eaten the day after it is made.

If we want the sauce to be thicker.

Add a teaspoon of cornstarch dissolved in broth and bring it to a boil to make it a little thicker.