Summary

Ingredients

• 800 g beef oulash
• 2 onions)
• 2 cloves garlic
• 2 carrot (s)
• 0.5 ½ celery root
• 1 leek
• 2 tablespoon fat
• 1 bottle beer, dark
• 4 potato (s)
• 1 tablespoon flour
• 1 teaspoon thyme, dried
• 1 pinch (s) lovage
• sugar
• 1 tablespoon vinegar, (wine vinegar)
• salt and pepper

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Instructions

1. Peel and chop onions and garlic. Peel the carrots and cut into large pieces, peel the celeriac and cut into small cubes. Trim, wash and cut the leek into large pieces.
2. Melt half of the fat in the casserole and fry the meat in portions all around, then lift it out again.
3. Put the remaining fat in the saucepan and sauté the onions and garlic in it, dust with flour. Put the meat back in the pot, along with the cut vegetables, spices and herbs. Season with a pinch of salt and sugar. Add wine vinegar and pour the beer over it. Bring the stew to the boil once, close the lid tightly and stew in the preheated oven at 175 degrees on the lower rail for 1.5 hours.
4. In the meantime, peel and quarter the potatoes. After 1.5 hours of cooking, mix the potatoes into the stew. Season the sauce with salt and sugar and season well with black pepper. Put the closed pot back in the oven and stew for another 30 minutes. Then the meat and potatoes should be done.