Beef Stew with Beer Sauce
Ingredients
- Ingredients
- 800 grams Beef
- 30 milliliters Canola oil
- salt
- freshly ground peppers
- 8 shallots
- 3 carrots
- 4 stalks Celery
- 2 Tbsps Tomato paste
- 300 milliliters Ale (or dark beer)
- 400 milliliters Beef broth
- 2 bay leaves
- 350 grams small button Mushroom
- 2 Tbsps butter
Preparation steps
Heat canola oil in a pan, saute beef in portions until browned and then season with salt and pepper. Peel shallots and cut in half. Peel carrots and cut diagonally into slices. Rinse celery, trim and cut diagonally into short pieces.
Add browned beef to a large pot, add shallots and prepared vegetables and fry while stirring until shallots are translucent. Add tomato paste, stir, saute briefly and deglaze the pot with ale and broth. Add bay leaf. Simmer over low heat for about 1 hour until beef is tender. Stir occasionally.
Meanwhile, trim mushrooms, cut in half and fry in a pan with butter until lightly browned and season with salt and pepper. Add mushrooms after stew is cooked, stir and season to taste with salt and pepper. Serve immediately.
