Unkeler Beer Stew

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g shallot (s), small
  • 4 carrot (s)
  • 500 g celeriac
  • 1.2 kg beef goulash (small pieces)
  • 500 ml beer, dark (e.g. Köstrizer)
  • 250 g beans, reen (possibly frozen)
  • 2 bay leaves, (whole)
  • 5 stems thyme, (fresh)
  • 2 garlic clove (s), (or garlic paste)
  • 3 tablespoon tomato paste
  • 2 tablespoon flour
  • 3 tablespoon oil
  • 10 black peppercorns
  • 1 pinch (s) sugar
  • 1 pinch (s) salt
  • some pepper, freshly ground (white)
  • some paprika powder, (noble sweet)
  • 1 liter beef broth
  • 500 g potato (s), (waxy)
Unkeler Beer Stew
Unkeler Beer Stew
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Instructions

  1. Put the onions in boiling water, briefly bring to the boil, drain, rinse with cold water and peel off the peel.
  2. Depending on the size, cut the onions in half. Peel the carrots, potatoes and celery, rinse and cut into bite-sized pieces.
  3. Fry the meat in portions over high heat in the hot oil in the roaster or saucepan. Season with salt, pepper and paprika powder and remove. Fry the onions, carrots and celery and potatoes in the roasting fat.
  4. Add the meat and tomato paste to the vegetables and fry them briefly. Dust with flour and sauté for about 2-3 minutes. Pour in half a liter of stock and a 3/4 bottle of beer, stir well and bring to the boil.
  5. Rinse off the thyme. Peel the garlic and roughly mash it. Add thyme, garlic, bay leaves and peppercorns. Bring everything to the boil and simmer covered for approx. 2 hours over low heat. Stir occasionally and see if the meat is almost good. Possibly add a little broth and beer.
  6. In the meantime, clean the beans, rinse them and cut them in half (cleaning and rinsing is of course not necessary with frozen beans). After about 1 1/2 hours add the beans and simmer.
  7. Remove thyme stalks. Let simmer one or two stems about 10 minutes before everything is cooked and remove before serving. Season the stew with salt, pepper and sugar.
  8. The stew can also be made well in the Römertopf. But then please reduce the amount of liquid to about half. Prepare the meat and vegetables as described above up to the point where it says: Bring everything to the boil and simmer covered for about 2 hours over a low heat. Pour completely into the previously soaked Römertopf and simply place in the cold oven and cook for approx. 2 hours at 180 ° C.
  9. A strong crust or farmer`s bread goes well with it (if you still want it).

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