Summary

Ingredients

• 400 g beef
• 300 g lamb
• 1 onion (s) (vegetable onion)
• 1 tablespoon paprika powder
• 1 teaspoon chili powder
• 1 bay leaf
• 3 tomato (s) (vine tomatoes)
• 2 carrot (s)
• 0.5 ½ celeriac
• 2 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 0.5 ½ glass red wine
• 200 ml beer (Guinness Stout)
• 500 ml meat stock

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Instructions

1. Prepare the ingredients:
2. Dice the meat, removing fat and tendons, season with paprika and chilli. Halve the onion and cut into fine rings, peel and dice the carrots and celery, peel and chop the vine tomatoes.
3. Fry the meat with the onions in a little oil in portions very hot. Mix the tomato paste, Worcester sauce and red wine, add to the (completely seared and reunited in the pot) meat and reduce while stirring. Now add the tomatoes, celery and carrots and sauté all over. Add the guiness and bring to the boil, then let it boil down for about 5 minutes. Add the (boiling) meat broth, place on low heat and simmer for 1½ hours or until the meat becomes fibrous and almost crumbles.
4. It goes well with dark bread or potatoes and a large tankard of beer.