RINDFLEISCHEINTOPF  mit  BIER 

Beef Stew with Beer

500 g beef
100 g bacon
300 g root vegetables (carrots, celery, onion ...)
2 cloves of garlic
1 tbsp. tomato paste
2 tbsp. mustard
500 ml beer
1.5 l soup (cube)
1 bay leaf
4 juniper berries
salt, pepper, thyme, rosemary
300 g of vegetables in season

 

 

Cut meat into 4 cm pieces. Dice the bacon. Peel root vegetables and cut into 2cm pieces. Chop the garlic finely.
Heat oil in a saucepan and fry meat over high heat. Reduce heat, add root vegetables, garlic and bacon and fry everything for 5 minutes.
Stir in tomato paste and mustard and douse with beer. Add spices and soup, bring to the boil, and season with salt and pepper. Simmer the stew covered until meat is tender - about 2 hours.
Wash vegetables, cut into bite size pieces and cook until al dente. Drain and mix with the stew.

 

     
     
 

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