Urmelis beer meat with potatoes and carrots

Ingredients for 6 servings:

• 1,500 g roast beef, not too lean, e.g. shoulder, brisket
• 100 g flour
• 2 tbsp oil
• 30 g butter
• 1 bunch of soup vegetables
• 4 m.-sized potatoes
• 2 large carrots
• 3 m.-sized onion(s)
• 1 tsp black peppercorns
• 500 ml beer (dark), e.g. Köstritzer
• 250 ml malt beer
• 3 bay leaves
• 400 ml beef stock
• 2 tbsp soy sauce
• 1 tsp Worcestershire sauce
• possibly sauce thickener

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

tenderly cooked in the oven, simple, quick, a real treat!!

Cut the meat into cubes approximately 2-3 cm in size, place in a bowl with a lid, sprinkle with flour, close the lid, and shake well so that all pieces of meat are lightly coated with flour. Shake off any excess flour and remove from the bowl. Finely dice or chop the vegetables (leek, carrot, celery, parsley). Peel the potatoes and cut into slices approximately 1.5 cm thick (not too thin!). Cut the carrots into slices not too thin. Halve the onions and cut into rings. Preheat oven to 180°C (top and bottom heat). Heat butter and oil in a pan and fry the meat in batches until golden brown on all sides. Drain, reserving the meat juices. Briefly roast the vegetables, except for the parsley. Place the meat in a large casserole dish and add the vegetables. Layer the potato slices, onion rings, and carrot slices on top. Scatter the peppercorns and bay leaves over the meat. Pour over the beer, stock, meat juices, and soy sauce. Place the pot uncovered in the oven and cook for 1 3/4 to 2 hours. For the last half hour, reduce the temperature slightly (160°C), sprinkle with the chopped parsley, and finish cooking with the lid on. Then remove from the oven, let cool slightly, and season with Worcestershire sauce and a little more pepper, if desired. Add 1-2 tablespoons of sauce thickener and heat briefly again to thicken. Serve with fresh bread.