Slow cooked, melting, tender pieces of beef with mushrooms in a rich, flavourful sauce, this delicious Beef Stew With Dark Beer is perfect comfort food!
Finely chop an onion, garlic, and celery. Slice the carrot. Cut mushrooms in 4.
Heat a large pan or pot over high heat with a bit of oil, and add some beef. Don't overcrowd the pan! Brown well. Remove from the pan and repeat the step with remaining beef, adding more oil if needed.
When the beef is browned, lower the heat to medium. Add more oil if needed. Add the onion, garlic, celery, and carrot. Cook for around 3 minutes.
Add all the remaining ingredients except mushrooms - broth, beer, tomato paste, soy sauce, Worcestershire sauce, all the spices, and herbs. Stir.
Add cooked beef with all the juices. Bring to boil.
At the same time, heat another pan with 1 tablespoon of oil over medium-high heat. Fry mushrooms for a few minutes until nicely caramelized. Add to the stew.
Cover the pot with the stew and turn the heat to low - the sauce should simmer gently. Cook for 2 hours and a half.
Remove lid and simmer for further 30 minutes, until the sauce thickens.
Taste and season with salt and pepper if needed. Serve!