Stew made with a caramel tinted bock beer gives the meat a very special but subtle flavour and it smells delicious in your house whilst this is cooking. The best part of stews is that you can enjoy a drink with your guests and don’t have to be up and running around in your kitchen as the food is cooking itself! The only thing you have to remember is that it takes 2 hours of cooking so start on time!

20 minutes
Easy
5 – 10 euro pp

Ingredients for 2 pers.:

  • 500 gr baby potatoes
  • 500 gr beef rib
  • 250 gr wild mushrooms
  • 2 cloves of garlic
  • 1 onion
  • 2 bay leaves
  • 1 carrot
  • 1 eggplant
  • fresh herbs like thyme, rosemary and oregano
  • 1 bottle of special bock beer
  • 500 ml beef stock
  • salt and pepper

How to prepare it:

Peel the garlic, cut it in half and remove the root. Use the garlic to grease the beef rib and place pieces of the garlic in the beef. Season the beef with some salt and pepper.

Bundle the herbs and ty them up with a string. Cut the eggplant, mushrooms and the carrot in to bite sized pieces. Peel and fine slice the onion.

Put a large pan on the stove and add some butter. Once the butter is hot you can quickly fry the beef on both sides.

Now add the onion and fry for another minute before adding the vegetables. Move the meat to the top of the pan. Stir well whilst the vegetables fry for 5 minutes. Now you can add the beer, het up the stove and let it vaporize for a minute. Now you can add the bouillon, the herbs, the bay leaves and the baby potatoes. Add some pepper if required.

Bring the lot to a boiling point and let it simmer for 2 hours. After 2 hours you can remove the herb bundle and the bay leaves. Take the meat out of the pot as well and cut it in thin slices. Divide the vegetables and potatoes over the meat. Finish off with some fresh parsley.