Beef in dark beer with a sweet and sour pumpkin sauce

Main Dish
4 servings
15 min
2 hours
Very Easy
The meat is tender and flavourful and the sauce is delicious.


Number of serving: 4
1 kilo veal top round roast

Salt and freshly ground black pepper

1 small piece of cinnamon stick

2 cloves garlic, divided

1/3 cup olive oil

4 big red onions, quartered

3 tablespoons all-purpose flour

1 1/2 cups mixed fruit juice (orange, apple, peach, pineapple)

0.33 L Amstel Bock beer

½ teaspoon dried thyme

2 bay leaves

1 tablespoon yellow mustard seeds

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

8 medium carrots, cut into small pieces

2 cups butternut squash, cut into small pieces

1 packet (500 grams) tagliatelle


  • Wash and pat dry beef. Make two slits in the meat and add 1 clove garlic in one and the cinnamon stick in the other and season well with salt and pepper.
  • In a large skillet heat the olive oil and brown the meat on all sides. Add the carrots and pumpkin around the meat and saute for a few minutes and transfer browned beef and vegetables to an ovenproof baking casserole with lid.
  • Add the onions to the skillet and 1/2 teaspoon of salt and cook until onions are browned, about 10 minutes. Add the remaining 1 clove garlic, finely chopped and cook for a few more minutes. Add the flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
  • Stir in beer, thyme, bay leaves and salt and pepper to taste, scraping pan bottom to loosen browned bits. Add the fruit juice and increase heat to medium-high and bring to a full simmer.
  • Pour the onions with all the juices over meat and vegetables. Cover with lid and place in a preheated oven and cook at 200°C for two hours. Half way through cooking, mix sugar and mustard seeds with balsamic vinegar and pour over meat, mixing well.
  • When cooked, remove the cinnamon from the meat and set aside to cool before cutting the meat into thin slices. Discard the bay leaves and strain the vegetables, reserving the broth. In a food processor, puree the vegetables with only 1 cup of broth and transfer to a saucepan and simmer until the sauce is thick.
  • Just before the meat is cooked, boil tagliatelle according to package instructions, strain and serve pasta with a slice of meat and lots of sauce on top.


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