Guisado a La Cerveza Beef Tenderloin and Beer Stew
Warm your soul with the rich, hearty flavors of *Guisado a la Cerveza*, a comforting beef tenderloin and beer stew that’s perfect for cozy dinners or special gatherings. This recipe combines tender chunks of seared beef, simmered to perfection in a savory broth infused with the malty depth of pale ale, fresh herbs like thyme, and a medley of colorful vegetables. Red potatoes and frozen peas round out this one-pot wonder, creating a well-balanced and hearty dish. The gentle deglazing with beer not only enhances the flavor but also offers a unique twist to a classic stew. Ready in just over two hours, this recipe offers a satisfying payoff for your patience. Serve it piping hot with crusty bread or over fluffy rice for the ultimate comfort food experience. Perfect for beer lovers and fans of slow-cooked meals alike, this recipe is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds beef tenderloin
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 3 medium, peeled and sliced carrots
- 2 sliced celery stalks
- 3 minced garlic cloves
- 12 ounces pale ale beer (or your preferred beer)
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 medium, cut into quarters red potatoes
- 1 cup frozen peas
Instructions
Cut the beef tenderloin into 1-inch cubes. Pat them dry with a paper towel.
In a mixing bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the mixture until evenly coated.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches for 2–3 minutes on each side, until browned. Remove the beef from the pot and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil. Add the onions, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are slightly softened.
Add the minced garlic to the pot and cook for 1 minute, stirring frequently to prevent burning.
Pour the beer into the pot to deglaze. Use a wooden spoon to scrape the browned bits from the bottom of the pot. Let the beer simmer for 2–3 minutes.
Return the beef to the pot, then add the beef stock, tomato paste, bay leaves, and thyme. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
After 1 hour, add the red potatoes to the pot. Continue to simmer for another 30 minutes, or until the potatoes are fork-tender.
Add the frozen peas to the stew and cook for an additional 5 minutes.
Remove the bay leaves and thyme sprigs before serving. Adjust seasoning with more salt and pepper, if needed.
Serve hot with crusty bread or over rice for a comforting meal.
Nutrition Facts
Calories |
2540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 8042 mg | 350% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 39.8 g | ||
| Protein | 307.1 g | 614% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 592 mg | 46% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 7503 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
