Unkeler beer stew

Ingredients for 4 servings:

• 400 g shallot(s), small
• 4 carrots
• 500 g celeriac
• 1.2 kg beef goulash (small pieces)
• 500 ml beer, dark (e.g. Köstrizer)
• 250 g green beans (possibly frozen)
• 2 bay leaves (whole)
• 5 stalks of thyme (fresh)
• 2 garlic cloves (or garlic paste)
• 3 tbsp tomato paste
• 2 tbsp flour
• 3 tbsp oil
• 10 peppercorns, black
• 1 pinch(s) of sugar
• 1 pinch of salt
• some pepper, freshly ground (white)
• some paprika powder (sweet)
• 1 liter beef broth
• 500 g potato(s) (waxy)

Instructions

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

Easy and good to prepare. A little specialty.

Add the onions to boiling water, bring to the boil briefly, drain, rinse under cold water, and peel the skins. Depending on their size, you may need to halve the onions. Peel and rinse the carrots, potatoes, and celery, and cut into bite-sized pieces. Brown the meat in batches over high heat in hot oil in a roasting pan or pot. Season with salt, pepper, and paprika, and remove from the pan. Brown the onions, carrots, celery, and potatoes in the drippings. Add the meat and tomato paste to the vegetables and fry briefly. Dust with flour and sauté for about 2-3 minutes. Pour in half a liter of stock and 3/4 of a bottle of beer, mix well, and bring to the boil. Rinse the thyme. Peel and roughly crush the garlic. Add the thyme, garlic, bay leaves, and peppercorns. Bring everything to the boil and simmer, covered, over low heat for about 2 hours. Stir occasionally and check that the meat is almost done. If necessary, add a little broth and beer. Meanwhile, clean, rinse, and halve the beans (cleaning and rinsing is not necessary with frozen beans, of course). After about 1.5 hours, add the beans and simmer. Remove the thyme stalks. Let one or two stalks simmer for about 10 minutes before everything is fully cooked and remove them before serving. Season the stew with salt, pepper, and sugar. The stew also works well in a Roman pot. However, reduce the amount of liquid by about half. Prepare the meat and vegetables as described above, up to the point where it says: “Bring everything to a boil and simmer, covered, over low heat for about 2 hours.” Transfer everything to the previously soaked Roman pot and simply place it in a cold oven and cook for about 2 hours at 180°C. Serve with some hearty crusty or farmhouse bread (if you like).