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.