Korçë Beer Stew

Pat the beef cubes dry with paper towels and season generously with salt, pepper, and paprika. Drying the meat ensures proper browning rather than steaming when it hits the hot oil.

Heat the vegetable oil in a large Dutch oven over high heat until smoking. Working in batches to avoid crowding, sear the beef cubes for 3-4 minutes per side until a deep brown crust develops on all surfaces. Remove the browned meat to a plate and set aside.

Reduce heat to medium. Add the diced onions to the same pot and cook for 6-7 minutes, scraping up the browned bits from the bottom with a wooden spoon. These browned bits are concentrated flavor. Add the garlic and cook for another minute.

Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly. Pour in the dark beer, stirring to deglaze the pot completely. The beer should foam up and then settle as the alcohol begins to cook off.

Return the browned beef and any accumulated juices to the pot. Add the bay leaves and dried thyme. Bring to a boil, then reduce heat to the lowest setting. Cover tightly and braise for 90 minutes, checking occasionally.

Add the sliced carrots and quartered potatoes to the pot, nestling them into the liquid. Cover again and continue cooking for another 30-35 minutes until the vegetables are tender and the beef falls apart easily when pressed with a fork.

Remove the bay leaves, taste the sauce, and adjust seasoning with salt and pepper. If the sauce is too thin, simmer uncovered for 10 minutes to reduce it. The consistency should be rich and glossy.

Ladle the stew into deep bowls, ensuring each serving has plenty of beef, vegetables, and the dark, flavorful sauce. Garnish with fresh parsley and serve with crusty bread to mop up the sauce.