Guisado a La Cerveza (Beef Tenderloin and Beer Stew)

Total Time
55mins
Prep 10 mins
Cook 45 mins

I originally got this from a microwave cookbook but decided it was a hassle to open the microwave every 10 minutes. I adapted it to the stove top. Cooking time will depend on how tender the meat is. Maggi sauce can be found in most well-stocked supermarkets in the ethnic foods section.

Ingredients Nutrition

Directions

  1. Heat a dutch oven over medium heat. Add the bacon and cook until crisp.Remove from heat.If it looks like there is more that 2 tbs grease, drain a little. Reserve the bacon.
  2. Add the beef and brown on both sides; add the onions and garlic. Cook until onion is wilted. Add chile and mix.
  3. Meanwhile in a bowl, whisk together the rest of the ingredients except the vinegar. Add to the beef. and bring to a boil. Lower the heat and cook, stirring once in a while, until the meat is tender and sauce has thickened.
  4. Add the vinegar and mix well. Sprinkle with the bacon bits and serve very hot.
Most Helpful

Great recipe. I used some red wine because I didn't have beer and short flanken beef ribs, but otherwise made as written. Made for PAC.

mightyro_cooking4u September 27, 2009