Danish Brewmasters Beer Stew Bryggerens Pilsnergryde Recipes

DANISH BREWMASTER'S BEER STEW (BRYGGERENS PILSNERGRYDE)

Steps:

• Cut bacon into dices and the potatoes into slices.
• Melt butter in a pot and add the sugar. Add bacon and fry until the meat is light brown.
• Add the potatoes, beer, Worcestershire sauce and a little water and stir lightly. Add the bay leaves, juniper berries and a little salt and pepper. Let the stew simmer under cover for 20 minutes.
• Season to taste with salt, pepper and Worcestershire sauce. Sprinkle with parsley before serving.

OLD RECIPE FOR DANISH STEW (STUVET OKSEKøD)

Steps:

• Melt the butter; add onions and brown for 10 minutes over low heat. Add 3 T. of the flour, stirring until smooth. Slowly add the broth or stock, stirring until the mixture comes to the boiling point.
• Place the meat in a heavy skillet and sprinkle with the vinegar. Add the prepared sauce, 1 t. salt, the 1/4 t. of white pepper, and mix well. Cover and cook over low heat for 2 hours.
• Sift the baking powder, remaining flour and 1/2 t. salt in a bowl. Add parsley, marjoram, and pepper; mix well. Cut in the butter, add the ice water and toss lightly until a ball of dough is formed.
• Shape into small balls and drop into the kettle of stew, replace the lid, and continue to cook over low heat for 35 more minutes.
• Arrange the meat on a platter with the dumplings around it. Pour the liquid from the skillet over all and serve.

IRENE'S BEER STEW

Steps:

• Cook onions in 2 tablespoons oil in a 6- to 8-quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes. Add garlic and cook, stirring, 5 minutes.
• Preheat oven to 325°F.
• Combine flour, salt, and pepper in a large bowl. Pat beef dry and toss with flour mixture. Heat 2 tablespoons oil in a large heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary.
• Add soy, Worcestershire, and steak sauces, bay leaves, thyme, and enough beer to pot to just cover beef and onions, then bring to a simmer. Cover pot and braise stew in middle of oven, stirring in brown sugar after about an hour if desired, until meat is tender, about 2 hours.
• Season stew with salt and pepper.