Danish Brewmaster S Beer Stew Bryggerens Pilsnergryde Food
DANISH BREWMASTER'S BEER STEW (BRYGGERENS PILSNERGRYDE)
This is an old Danish recipe from 1870 - 1880. Originally it was made of smoked fat instead of bacon and vinegar instead of Worcestershire sauce.
Provided by Elmotoo
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut bacon into dices and the potatoes into slices.
- Melt butter in a pot and add the sugar. Add bacon and fry until the meat is light brown.
- Add the potatoes, beer, Worcestershire sauce and a little water and stir lightly. Add the bay leaves, juniper berries and a little salt and pepper. Let the stew simmer under cover for 20 minutes.
- Season to taste with salt, pepper and Worcestershire sauce. Sprinkle with parsley before serving.
Nutrition Facts : Calories 525.5, Fat 33.5, SaturatedFat 12.2, Cholesterol 88, Sodium 1672.8, Carbohydrate 24, Fiber 2.5, Sugar 3, Protein 28.7
IRENE'S BEER STEW
Steps:
- Cook onions in 2 tablespoons oil in a 6- to 8-quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes. Add garlic and cook, stirring, 5 minutes.
- Preheat oven to 325°F.
- Combine flour, salt, and pepper in a large bowl. Pat beef dry and toss with flour mixture. Heat 2 tablespoons oil in a large heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary.
- Add soy, Worcestershire, and steak sauces, bay leaves, thyme, and enough beer to pot to just cover beef and onions, then bring to a simmer. Cover pot and braise stew in middle of oven, stirring in brown sugar after about an hour if desired, until meat is tender, about 2 hours.
- Season stew with salt and pepper.
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