Beef stew with parsnips

Ingredients for 6 servings:

• 1.4 kg beef roulade(s)
• 1 kg potatoes
• 3 parsnips
• 4 large onions
• 250 ml vegetable stock
• 500 ml beer (dark beer)
• 1 tsp thyme, dried
• 3 bay leaves
• 2 tbsp mustard
• 8 juniper berries
• 1 pinch(s) of sugar
• some fat for frying

Instructions

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

spicy meat stew for autumn

Cut the roulades into bite-sized pieces. Peel the potatoes and parsnips and slice the onions into thin rings about 2 cm thick. Heat a little fat in a casserole dish and brown the meat. Add the onion rings. Season with salt and pepper. Then add the potatoes, parsnips, broth, and beer. Add the herbs, mustard, and spices to the pot. Bring to a boil, then simmer in a covered pot over low heat. Season with salt and pepper. If necessary, lightly thicken the liquid with flour.