Beef stew with vegetables and beer
4 Servings • 401 kcal / 1682 kJ, 33 g E, 19 g F, 19 g KH pro Portion
1 clove of garlic
1 great parsnips
2 Stalks of celery
6 Thyme stalk
600 g beef goulash
2 Tbsp vegetable oil
2 The Tomatenmark
330 ml of dark beer
1 l hot vegetable broth
1 Teaspoon of salt
1 Msp. Pfeffer
1 Bay leaf
that. 30 Minutes (plus cooking time)
Peel and finely chop the onions and garlic. Peel the carrots and parsnips, Clean and cut into 2–3 cm cubes. Wash and slice the celery. Wash the thyme, Shake dry and pluck the leaves off. Rinse the beef and pat dry.
Heat the oil in the pan and fry the beef well on all sides. Onions, Add vegetables and garlic and sauté as well. Mix the tomato paste with a little water, Pour over the meat and stir. Let simmer briefly, then deglaze with the beer.
Reduce the heat to the lowest level. vegetables, thyme, Vegetable broth, salt, Add pepper and bay leaf and put a lid on. The beef casserole approx. 2 Cook for hours. Season to taste with salt and pepper.