| |
>Recipes
Podkovan Dark Beef Stew
Podkovan Lager and Dark make a great
addition to any traditional Czech food recipe!
Try one of our favorites for Podkovan Dark Beef Stew with Herbed Bread
Dumplings.
Ingredients - (serves 8)
4 pounds beef-chuck stew meat, cut into 1 ½ inch chunks
1 ½ teaspoons salt
1 teaspoon black pepper
½ cup flour
¼ cup olive oil
2 bottles Podkovan Dark beer
2 cups beef broth
2 (8 ounce) cans tomato sauce
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 shallots, finely chopped
2 bay leaves
1 ½ pounds small white boiling onions, peeled
1 ¾ pounds butternut squash, peeled, seeded and cut
into 1 inch chunks
4 ribs celery, cut into 1 inch chunks
1 recipe Herbed Podkovan Dark Bread Dumplings (see below)
|
 |
|
|
|
Season beef with salt and pepper.
Place flour in large bowl; dredge beef chunks in flour, shaking
off excess. Reserve remaining flour in bowl.
Heat oil in 8 quart Dutch oven or
soup pot over medium-high heat. Add beef, in batches, and sauté
until browned on all sides. Remove beef with slotted spoon to a
bowl. Stir remaining flour into pan drippings and whisk for 1
minute.
Add Podkovan Dark beer, broth,
tomato sauce, herb sprigs, shallots and bay leaves to pot.
Return beef to pot; bring to a boil. Reduce heat to low, cover
and simmer 1 hour. Add onions; cover and continue to simmer 1
hour, or until beef is almost fork-tender, stirring once or
twice. Add squash and celery; cover and simmer additional 30
minutes, stirring once or twice, until tender. The stew can be
prepared to this point and refrigerated, up to 3 days ahead.
Remove herb stems and bay leaves
from stew. If stew was made ahead, bring to a simmer. Arrange
poached dumplings on top of stew; cover with lid and simmer 15
minutes longer, until dumplings are heated through.
Nutrition Information, Per
Serving:
840 calories; 38 g fat; 13 g saturated fat; 57 g carbohydrate
|
Podkovan Dark Herbed Bread
Dumplings
Ingredients
3 slices soft white sandwich bread, crusts removed
2 cups flour
2 teaspoons baking powder
1 ½ teaspoons salt
1 Tablespoon parsley, chopped
1 teaspoon rosemary or thyme, chopped
½ teaspoon black pepper
2 large eggs
1 bottle Podkovan Dark beer, divided |
| |
|
Tear bread into pieces and place
in bowl of food processor. Pulse until fine crumbs form. Add
flour, baking powder and salt; pulse mixture until blended.
Transfer mixture to large bowl; stir in parsley, rosemary and
pepper.
In small bowl, beat eggs. Add ½
cup Podkovan Dark beer and mix well to blend. Add to flour
mixture; mix with large fork until blended and a thick,
biscuit-like dough forms.
Place a sheet of non-stick foil
on work surface. With wet hands, shape dough into 16 golf
ball-size dumplings, about 1 ½ tablespoons each. Place dumplings
on foil. Allow to air-dry 30 minutes, turning once.
Meanwhile, bring to a boil in a
large pot 3 inches of cold water and remaining 1 cup Podkovan
Dark beer. Lower heat to simmer. Add half of the dumplings and
poach 10 minutes, turning dumplings over once, until dumplings
are puffed and cooked through. Transfer to plate. Poach
remaining dumplings; add to plate. If preparing for future use,
cover with foil and refrigerate.
To finish dumplings, place on top
of simmering stew, cover pot and steam for 15 minutes until hot
and tender.
|
About Us
Distributors
Retailers
Contact Us
Press Room
Home |
|
