Appenzeller Bierfleisch (Appenzell Beer Meat)
A hearty and flavorful stew from the Appenzell region, featuring tender chunks of beef braised in dark beer with aromatic spices and root vegetables.
🧂 Ingredients
- 1 kg Beef chuck(cut into 3-4 cm cubes)
- 3 tbsp All-purpose flour
- 2 tbsp Vegetable oil
- 2 large Onions(chopped)
- 3 cloves Garlic(minced)
- 2 medium Carrots(peeled and sliced)
- 2 medium Celery stalks(sliced)
- 500 ml Dark beer (e.g., Stout or Porter)
- 250 ml Beef broth
- 2 tbsp Tomato paste
- 2 Bay leaves
- 3 Thyme sprigs
- 5 Juniper berries(lightly crushed)
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 1
Pat the beef cubes dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper until evenly coated.
- 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
- 3
Add the chopped onions to the pot and cook until softened and lightly browned, about 5-7 minutes. Add minced garlic, carrots, and celery, and cook for another 3-4 minutes.
- 4
Stir in the tomato paste and cook for 1 minute until fragrant.
- 5
Pour in the dark beer and beef broth, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer.
- 6
Return the browned beef to the pot. Add the bay leaves, thyme sprigs, and crushed juniper berries.
- 7
Bring the stew to a gentle simmer, then cover the pot and transfer it to a preheated oven at 160°C (325°F) or reduce the stovetop heat to low. Cook for 2 to 2.5 hours, or until the beef is very tender.
- 8
Remove the bay leaves and thyme sprigs before serving. Adjust seasoning with salt and pepper if needed.
💡 Pro Tips
- ✓Using a dark, robust beer is key to the flavor profile.
- ✓Browning the meat in batches ensures a good sear, which adds depth of flavor.
- ✓For a thicker sauce, you can remove the lid for the last 30 minutes of cooking to allow it to reduce.
🔄 Variations
- Add a diced potato along with the carrots and celery for a more substantial stew.
- Serve with Spätzle or crusty bread to soak up the delicious sauce.
- A tablespoon of dark chocolate can be added in the last hour of cooking for richness.