Fletcher's "Beer Roaster"

Ingredients for 4 servings:

• 1 kg beef, from the topside or rump
• 8 slice(s) bacon, streaky (jerked meat), not too thinly sliced
• 3 bottles of beer, light (Kölsch)
• 4 onions
• 3 cloves garlic
• 250 g mushrooms or mixed mushrooms
• 3 bell peppers, color: any
• 3 sprigs of basil
• 3 sprig(s) lovage
• 2 bay leaves
• 1 sprig(s) tarragon
• 2 tbsp vegetable cream or clarified butter
• 5 tbsp flour
• 1 shot of rice vinegar
• 1 tsp, heaped paprika powder, hot (alternatively chili will also work)
• Black pepper, freshly ground
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cut the meat into 2-3 cm cubes. Peel the onions and slice into rings. Peel the garlic and dice into small cubes. Trim the mushrooms and cut into medium-sized pieces. Wash the basil, lovage, and tarragon, shake dry, remove the stalks, and chop finely. Set aside. Cut the dried meat into thin strips. Heat the Rama in a large frying pan and brown the meat cubes in batches. Transfer to a large roasting pan. Add the sliced ​​dried meat to the pan with a little Rama, cook (the bacon should look slightly translucent), add the onions, and let them become translucent. Briefly toss in the garlic. Add everything to the meat. Add a good splash of beer to the pan and stir until the juices have dissolved. Pour the stock into the meat and mix everything well. Sprinkle the flour over the meat, add the spices and herbs, stir well, and pour in enough beer to cover everything. Cover and simmer in the oven at 160°C for 2 hours. You may need to top up the beer a little at a time. Season to taste and add the vinegar before serving. If desired, you can also thicken with Mondamin Roux. Serve with bread and Kölsch beer. If you like, you can also serve it with pasta. Note: This dish is also suitable for use in a Roman pot.