Beef up stew with beans and beer
Beef Stew with Spinach and White Beans
Ricardo Tested
2 onions, chopped 2 garlic cloves, chopped 3 tbsp (45 ml) olive oil 2.2 lb (1 kg) stewing beef cubes 1bottle (12 oz/341ml) light beer 2 cups (500 ml) beef broth 6 cups (150 g) fresh baby spinach 2 tbsp (30 ml) flat-leaf parsley, finely chopped 2 tbsp (30 ml) basil, finely chopped 1 can (19 oz/540 ml) white beans, rinsed and drained
In a Dutch oven or large pot, brown the onions and garlic in half of the oil. Set aside.
In a large skillet, brown the beef cubes on all sides in the remaining oil. Season with salt and pepper.
Deglaze the skillet with the beer. Transfer the beef and beer to the large pot. Add the broth and bring to a boil.
Cover and simmer for about 2 hours or until the meat is ten- der. Add more broth as needed. Add the remaining ingredients and cook for about 5 minutes. Adjust the seasoning. Note: Other cooking methods In the oven: Cook the meat in the oven for 2 to 3 hours at 200 F (90 C).
In the slow cooker: Cook the meat for 6 to 8 hours at low temperature, around 167 F (75 C). However, you will have to reduce the amount of liquid to keep only about 1 cup (250 ml).
In the pressure cooker: As the temperature inside the pressure cooker is higher, around 250 F (120 C), it only takes about 15 minutes to cook the meat. However, you will have to reduce the amount of liquid to keep only about 1 cup (250 ml).
Makes 4 servings.