richard-in-cincy
Well-known member
REC: Brewmaster’s Beef Stew (Rindersaftfleisch "Braumeister")
Ingredients for 6-8 persons:
2 kg beef (leg or shoulder)
6 medium onions
4 garlic cloves
3 tablespoons butter
Salt
white pepper
1 1/4 l beef broth
1/2 liter pilsner or lager beer
1 pinch ground cumin
1 tablespoon marjoram
1 bay leaf
1 large leek
750 g carrots
30 g butter
30 g flour
Preparation
Wash the meat and cut into approximately 3 x 3 cm cubes. Peel and chop the onion and garlic. Heat the butter in a large roasting pan. In dutch oven, brown beef over high heat, season with salt and pepper, remove from pan.
Sauté onions and garlic in hot cooking oil until soft. Add meat back to pot with ¼ liter broth, bring to a simmer and cook until the liquid is almost evaporated. Pour in beer and reduce by about half. Add 3/4 liter broth and spices, bring to a boil. Cover and simmer 2-2 1/2 hours.
Meanwhile, clean the leeks and carrots, peel and chop. Make a roux from the flour and butter. Stir into pot juices to thicken. Add carrots and leeks and final ¼ l beef broth. Cover and simmer 15-20 more minutes, or until vegetables are tender. Serve with buttered Spätzle or egg noodles.
Ingredients for 6-8 persons:
2 kg beef (leg or shoulder)
6 medium onions
4 garlic cloves
3 tablespoons butter
Salt
white pepper
1 1/4 l beef broth
1/2 liter pilsner or lager beer
1 pinch ground cumin
1 tablespoon marjoram
1 bay leaf
1 large leek
750 g carrots
30 g butter
30 g flour
Preparation
Wash the meat and cut into approximately 3 x 3 cm cubes. Peel and chop the onion and garlic. Heat the butter in a large roasting pan. In dutch oven, brown beef over high heat, season with salt and pepper, remove from pan.
Sauté onions and garlic in hot cooking oil until soft. Add meat back to pot with ¼ liter broth, bring to a simmer and cook until the liquid is almost evaporated. Pour in beer and reduce by about half. Add 3/4 liter broth and spices, bring to a boil. Cover and simmer 2-2 1/2 hours.
Meanwhile, clean the leeks and carrots, peel and chop. Make a roux from the flour and butter. Stir into pot juices to thicken. Add carrots and leeks and final ¼ l beef broth. Cover and simmer 15-20 more minutes, or until vegetables are tender. Serve with buttered Spätzle or egg noodles.