Bavarian beer meat

Ingredients for 4 servings:

• 800 g beef goulash
• 2 onions
• 2 cloves garlic
• 2 carrots
• ½ celery root
• 1 stalk(s) leek
• 2 tbsp fat
• 1 bottle of beer, dark
• 4 potatoes
• 1 tbsp flour
• 1 tsp thyme, dried
• 1 pinch(s) lovage
• Sugar
• 1 tbsp vinegar (wine vinegar)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and chop the onions and garlic. Peel the carrots and cut into large pieces, peel the celery root and cut into small cubes. Trim, wash, and chop the leeks into large pieces. Melt half of the fat in a casserole dish and sear the meat in batches until crispy all over, then remove. Add the remaining fat to the pot and sauté the onions and garlic, dusting with flour. Return the meat to the pot, along with the chopped vegetables, spices, and herbs. Season with a pinch each of salt and sugar. Add the wine vinegar and pour in the beer. Bring the stew to a boil, cover tightly, and simmer in a preheated oven at 175°C on the bottom rack for 1.5 hours. Meanwhile, peel and quarter the potatoes. After 1.5 hours of cooking, stir the potatoes into the stew. Season the sauce with salt and sugar and season generously with black pepper. Return the covered pot to the oven and simmer for another 30 minutes. The meat and potatoes should be cooked through after this time.