Braised Beer Pot

Heat oil in a casserole, brown meat in it all around, remove, set aside.

Add leek, onion, carrot, celery and garlic to the casserole and sauté. Extinguish with stock and beer.

Add meat, season vigorously with salt and freshly ground pepper, and simmer gently over low heat for about 90 minutes with the lid closed.

Remove meat. Drain vegetables through a sieve, reserving sauce.

Place meat and sauce in a new saucepan.

Sauté shallots, bacon and mushrooms in butter (I) until tender and add to the meat.

Mix flour with butter (Ii) and thicken the stew with it. Stir constantly so that no lumps form.

Season again and serve with mashed potatoes.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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