Black beer beef stew with juniper berries and plums. Recipe for dipping bread

I have a crush on berries and spices of all kinds, so I couldn't resist buying a bag of juniper berries when I found them on sale in a small store. And what can be done with them, beyond flavoring the gin and tonic? Well, a good meat dish, for example, like this black beer beef stew with juniper berries and plums. A comforting recipe full of aromas and flavor.

The key to this recipe is in the harmonic contrast of bitter and sweet flavors. The dark beer and the juniper are balanced with the molasses and the dried plums, which should be almost undone, melting with the syrupy sauce of the stew. You can use ordinary honey and even do without the berries, if we do not find them; There will be a first-class stew as well.


For 2 persons
  • Veal for braising 350 g
  • Juniper berries 8
  • Black peppercorns 6
  • French onions 4
  • Garlic cloves 2
  • Fresh thyme on the vine 2
  • Guinness beer or other dark beer 350 ml
  • Molasses or cane honey 15 ml
  • Dijon mustard 5 ml
  • Medium potatoes 1
  • Pitted prunes 6
  • Lemon zest
  • Extra virgin olive oil
  • Salt

How to Make Black Beer Veal Stew with Juniper Berries

Difficulty: easy
  • Total time 1 h 30 m
  • Elaboration 30 m
  • Cooking 1 hour
  • Repose 30 m

Cut the meat into bite-size pieces, or ask the butcher to do it. Place the juniper berries with the peppercorns and salt in a mortar, mash until you have a coarse ground mixture and pour over the veal. Massage with your hands and let it rest for 30 minutes. Peel the onions and cut in half unless they are very small, peel the garlic cloves and roughly laminate.

Heat a little extra virgin olive oil in a pot or saucepan and brown the meat over high heat for a few minutes. Withdraw and reserve. Add the onions and garlic to the same pot, cooking about five minutes to brown them well. Add the molasses, the dark beer, the mustard and the thyme, and mix. Return the meat to the casserole and bring to a boil.

Lower the heat, cover and cook for about 30-45 minutes. Peel the washed potato and chop or click into pieces of about 2-3 cm. Add to the pot, also add the plums, make sure that there is no lack of liquid and cover again. Cook for at least 30 more minutes, better up to 1 hour on very low heat so that the meat is very mellow. Occasionally monitor the broth and pour more beer if necessary. Serve with lemon zest and extra thyme.

What to accompany the stew

This beef stew with stout, juniper berries, and plums feels great on a particularly cold, steaming day. The aroma that fills the kitchen when you open the pot will whet your appetite any time, but it is almost better to do it in advance for the next day. It will gain in flavor and consistency, and diners will appreciate having good bread on hand. A good portion and the menu will not need more than a salad or a light vegetable starter.

Tags:  Vegetables And Legumes Fish Meats And Birds 

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