Guisado a La Cerveza (Beef Tenderloin and Beer Stew) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I originally got this from a microwave cookbook but decided it was a hassle to open the microwave every 10 minutes. I adapted it to the stove top. Cooking time will depend on how tender the meat is. Maggi sauce can be found in most well-stocked supermarkets in the ethnic foods section. Ingredients:
4 slices bacon, chopped |
2 lbs beef tenderloin, cut in small cubes |
4 green onions, sliced |
1 garlic clove, minced |
1 canned chipotle chile, chopped |
2 1/2 cups dark beer |
4 tablespoons flour |
1 tablespoon brown sugar |
2 teaspoons maggi seasoning, sauce or 2 teaspoons worcestershire sauce |
1 1/2 teaspoons salt |
1/4 teaspoon black pepper |
1/2 teaspoon dried thyme, crushed |
1 tablespoon red wine vinegar |
Directions:
1. Heat a dutch oven over medium heat. Add the bacon and cook until crisp.Remove from heat.If it looks like there is more that 2 tbs grease, drain a little. Reserve the bacon.
2. Add the beef and brown on both sides; add the onions and garlic. Cook until onion is wilted. Add chile and mix.
3. Meanwhile in a bowl, whisk together the rest of the ingredients except the vinegar. Add to the beef. and bring to a boil. Lower the heat and cook, stirring once in a while, until the meat is tender and sauce has thickened.
4. Add the vinegar and mix well. Sprinkle with the bacon bits and serve very hot.
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