Licorice Root and Malt Beer Beef Stew
Recipe GLPRf145f7b8346123
A rich and aromatic Mediterranean beef stew featuring tender beef cheeks or chuck simmered with malt beer, sweet prunes, and licorice root for a complex, slightly sweet and herbaceous flavor. The stew develops deep caramelized notes from the beef and vegetables, balanced with cherry vinegar and warming spices. Serve over crusty bread or with potatoes.
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Ingredients
2 pounds beef chuck, cheeks, or foreshank, cut into 2-inch chunks
2 tablespoons butter
1/3 cup all-purpose flour
2 yellow onions, peeled and quartered
2 celery stalks, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
4 cloves garlic, minced
3 cups malt beer
4.5 cups beef stock or water
1/3 cup cherry or balsamic vinegar
7 ounces pitted prunes, slightly macerated (soaked in warm water for 10 minutes)
4 inches licorice root, broken into pieces
4 bay leaves
4 sprigs fresh rosemary
1 pinch red pepper flakes
1 teaspoon sugar, or to taste
Salt and freshly ground black pepper to taste
Directions
Pat the beef chunks dry with paper towels. Season them generously with salt and black pepper. In a small bowl, combine the flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then dredge the beef pieces in the seasoned flour, shaking off excess.
Heat the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once foaming, working in batches to avoid crowding, sear the floured beef until deeply browned on all sides, approximately 3-4 minutes per batch. Transfer the browned beef to a plate.
In the same pot, add the quartered onions, celery pieces, and carrot pieces. Sauté over medium-high heat, stirring occasionally, until the vegetables begin to soften and take on light color, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant. Pour in the malt beer and use a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the pot (deglazing).
Return the beef to the pot along with any accumulated juices. Add the beef stock (or water), cherry or balsamic vinegar, bay leaves, rosemary sprigs, licorice root pieces, and red pepper flakes. Stir well to combine.
Bring the stew to a gentle boil, then immediately reduce the heat to low, cover partially with a lid, and simmer for 2 to 2.5 hours, stirring occasionally. The beef should be very tender and nearly falling apart when tested with a fork. The internal temperature of the beef should reach at least 160°F, though chuck and cheeks benefit from longer cooking until very tender.
About 30 minutes before the beef finishes cooking, add the macerated prunes to the stew and stir to combine.
Once the beef is fork-tender and the stew has developed a rich, complex flavor, remove and discard the bay leaves, rosemary sprigs, and licorice root pieces using a slotted spoon or small strainer.
Taste the stew and adjust seasoning with salt, pepper, and the sugar if needed—the vinegar and prunes contribute sweetness and acidity, so balance to your preference. The stew is ready to serve hot.
