A substantial and authentic stew from Bavaria using fine dark-beer

Ingredients

• 800g beef goulash, either in 1 piece or cubed.
• 500ml Bavarian dark beer
• 1 tbsp. of vinegar
• 1 finely chopped clove of garlic
• Salt, pepper and some fresh thyme
• 2 medium onions, chopped into chunks
• 1 small leek, chopped into chunks
• 2 small carrots, chopped into chunks
• 125g of celery root, chopped into small chunks
• 4 medium potatoes cut into quarters
• Some cooking butter and rapeseed oil
• Some flour

Preparation

1. Heat the rapeseed oil in a large frying pan and add the goulash meat a bit at a time and fry on a high heat, adding salt and pepper.
2. Allow the meat to take colour before removing and adding more of the goulash meat and repeat above.
3. Once all the goulash meat has been fried, remove and allow to rest.
4. Do not clean the frying pan and add the onions and garlic. Add a heaped tbsp. of flour and stir.
5. Add the beer, some water and vinegar to the onions and garlic and allow to cook.
6. Add the goulash meat again, turn down the heat and cover.
7. Allow the dish to cook on the stove for a further 90 minutes or place in a pre-heated oven at 174〫

Serving suggestion

Serve with a fresh, delicious loaf of bread.