Simple beef stew

Ingredients:

Stu

• 450 g of ground beef with 20% fat content
• 900 g top round steak, cut into 2.5 cm cubes.
• 2 tablespoons butter
• 1/4 cup flour
• 8-10 fresh sprigs of thyme
• 4-6 fresh sprigs of sage
• 2 fresh sprigs of oregano
• 450 g pearl onions, peeled
• 2 cups beef broth
• 0.5 tsp chili flakes
• 8-10 black peppercorns
• 4 cloves garlic, cut in half lengthwise
• 1.5 cups of beer (pilsner or wheat)
• 200 g of small white potatoes
• 200 g of small carrots

Garnish

• 2 cups of boiled rice
• 1 package of egg noodles, boiled
• 2-4 warm French baguettes, torn into pieces for dipping sauce
• 900 g of zucchini spaghetti
• 4 spaghetti squash, baked
• 0.5 cup chopped fresh parsley, for serving

Preparation:

1. In a large skillet over high heat, melt the butter and add the ground beef. Sprinkle with a pinch of salt and break up the ground beef with a wooden spoon. Cook, stirring occasionally, for 6-8 minutes, then transfer to a plate with a slotted spoon and set aside.
2. Toss the steak cubes in a bowl with flour to coat. Add the cubes, a few at a time, to the hot skillet and fry on all sides for 6-8 minutes. Transfer to a plate with the ground beef and set aside.
3. Tie the thyme, sage, and oregano into a bundle. Turn the slow cooker on high and add the browned beef, herbs, onion, beef broth, red chili pepper, peppercorns, garlic, and 1 cup of beer. Add a pinch of salt and cover. When the liquid begins to simmer, about 30 minutes, reduce the slow cooker heat and cook until the onions are tender, about 4 hours.
4. After 4 hours, add the potatoes, carrots, and remaining 1/2 cup beer to the slow cooker. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim off any fat from the surface of the sauce (see Note), then spoon the stew over your chosen side dish. Sprinkle with chopped parsley and serve with your choice of side dish.
   
   Note
   
   You can let the finished stew cool slightly in the saucepan or slow cooker, then refrigerate it overnight. The fat will solidify on the surface and be easy to remove. Before serving, reheat the stew and sprinkle with parsley.

5. Oven cooking

   
   Cooking time: 8 hours 20 minutes.
   
   Preheat oven to 120°C.
   
   In a large ovenproof pot or Dutch oven, brown the ground beef and cubes in butter using the same method as above. Tie the thyme, sage, and oregano into a bundle. Return the meat to the pot along with the tied herbs, onion, beef broth, chili flakes, peppercorns, garlic, and 1 cup of beer. Sprinkle with a pinch of salt, cover, and simmer in the oven until the onions are soft, about 6 hours.
   
   After 6 hours, add the potatoes, carrots, and the remaining 1/2 cup of beer. Cover and simmer until the potatoes and carrots are tender, about 2 hours. Skim off any fat from the surface of the sauce, then spoon the stew over your chosen side dish. Sprinkle with chopped parsley and serve.

6. Stovetop cooking

   
   Cooking time: 8 hours 30 minutes.
   
   In a large saucepan or cauldron, combine the ground beef and cubes in butter using the same method as above. Fill the pan as above. Bring to a very low simmer over medium heat, cover, and simmer until the onions are soft, about 6 hours.
   
   After 6 hours, add the potatoes, carrots, and the remaining 1/2 cup of beer. Reduce heat to low, cover, and simmer until the potatoes and carrots are tender, about 2 hours. Skim off any fat from the surface of the sauce, then spoon the stewed meat over your chosen side dish. Sprinkle with chopped parsley and serve.