Beef strips in dark beer sauce from the slow cooker with lots of good sauce

Ingredients for 4 servings:

• 700 g roast beef, cut into thin strips
• ½ tsp pepper
• ½ tsp salt
• ½ tsp sweet paprika powder
• 2 tbsp flour
• 2 large carrots, finely diced (or 2 smaller ones)
• 2 parsley roots, finely diced
• 2 onions, finely diced
• 2 tbsp tomato paste
• 1 tbsp sugar
• 1 tbsp mustard, medium hot
• 250 ml beer (dark beer)
• 1 bay leaf
• ½ tsp thyme, finely chopped
• ½ tsp marjoram, finely chopped
• ½ tsp broth, granulated
• e.g. salt and pepper
• 3 tbsp oil, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes

(Baden food must swim) – of course also works in a Roman pot or roasting pan

Place flour, salt, pepper, and paprika in a freezer bag and mix. Pat the meat dry, add it, and shake to coat it all over with flour. Heat 1 tablespoon of oil in a pan and fry the onion, carrot, and parsley root until browned, then transfer it to the slow cooker. Heat another tablespoon of oil in the same pan and fry the first half of the meat until crispy all over, then transfer it to the slow cooker. Repeat with the second portion, but don’t let the pan cool down. Reduce the heat to a little, and add the sugar, tomato paste, and mustard to each corner of the pan and fry. Just before it starts to burn, deglaze with the beer and add the granulated broth. Transfer everything to the slow cooker. Add the chopped herbs, close the lid, and let it “work” for 4 hours on automatic or 6 hours on low. This goes perfectly with mashed potatoes or spaetzle. Preparation in a Roman pot: Soak the Roman pot and, while it’s cooking, brown everything as described above. Then transfer it to the Roman pot and place it in a cold oven. Simmer at 120°C for approximately 2.5 to 3 hours. Preparation in a roasting pan: Proceed as described for a slow cooker, then place the roasting pan in an oven preheated to 120°C and simmer for 2 to 2.5 hours.