Stew with Mushrooms and Carrots

stew with mushrooms and carrots


500 grams beef
Ground cloves
1 onion
1 tablespoon sugar
1 carrot
250 grams mushrooms
1 tin tomato puree
1 bottle dark beer
1 beef stock cube


Season 500 grams diced beef with salt, pepper, ground cloves and flour
Fry the diced beef around brown in hot butter and then scoop it from the pan
Bake 1 sliced onion with 1 tablespoon sugar in 10 minutes on medium heat until brown
Add 1 sliced carrot and 250 grams sliced mushrooms in quarters
Stir fry until the mushrooms have softened
Add 1 can of tomato puree and 1 bottle dark beer
Bring just to a boil
Crumble a beef stock cube over and then reduce the heat
Put the beef back in the pan
Allow to simmer for about 2 to 2 1/2 hours on low heat with the lid on the pan. Serve with potatoes

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