John Myers
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Bavarian Beer Stew with Vegetables
The perfect bavarian beer stew with vegetables recipe with a picture and simple step-by-step instructions.
- 800 g Ham goulash
- 2 Pc. Onions
- 2 Pc. Garlic cloves
- 2 Pc. Carrots
- 0,5 Pc. Celery bulb
- 1 pole Leek
- 2 tbsp Clarified butter
- 1 tbsp Flour
- 1 tsp Caraway seeds
- 1 tsp Dried thyme
- 1 tsp Dried marjoram
- Sea salt fine
- Pepper
- 1 Pr Sugar
- 1 tbsp Vinegar
- 500 ml Beer Export Hell
- 300 ml Vegetable broth
- 4 Pc. Boiled potatoes
Fits to
- Bread, sliced
Preparations
- If the goulash has not already been cut, cut the meat into large cubes. Peel and finely chop the onions and garlic cloves. Peel the carrots and cut into large pieces. Peel half the celery bulb and chop it into small cubes. Clean, wash and cut the leek into large pieces.
Roast and stew
- Melt half of the fat in the casserole and fry the meat in portions all over, season with salt and pepper, then remove again. Put the rest of the fat in the saucepan, sauté the onions and garlic in it; dust with flour. Put the meat back into the pot, along with the cut vegetables, spices and herbs. Season with a pinch of salt and sugar. Add the vinegar and pour in the ½ liter of beer.
- Bring the stew to the boil once, close the lid and let it stew on a medium flame for about 1 ½ hours; Stir in between. In the meantime, peel and quarter the potatoes. After 90 minutes of cooking, mix the potatoes into the stew.
- Pour in the 300 ml vegetable stock and heat it with. Finally, after another 15 minutes of cooking, season the sauce with salt and sugar and season well with black pepper. If necessary, add a little more vinegar to taste.
finish
- Spread the Bavarian stew on four deep plates, serve with freshly cut bread.
- Good luck and bon appetite.
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