Beef stew with beer and potatoes

Name: beef stew with beer and potatoes
Cook time: 20 min
Total time: 200 min
Yield: 4
Ingredients: 2 el wheat flour; 1 kg beef rib; 2 onion; 75 g unsalted butter or margarine; 4 stem celery; 250 g big winter carrot; 2 toe garlic; 330 ml brown castle beer bottle 330 ml; 500 ml boiling water; 2 dried laurel leaves; 1 beef broth tablet; 500 g potato new potatoes

Stew of beef ribs with brown beer, winter carrots and potatoes.

Ingredients

Directions

Chop half of the onion and cut the rest of the onion in half rings. Cut the meat into cubes of about 2 cm and sprinkle with flour and pepper and salt.
Heat butter in a large frying pan, fry the meat over high heat in 3 min. Brown, take it out of the pan and keep it separate.
Cut winter carrots into cubes and celery into pieces.
Slice the garlic. Heat the rest of the butter in the same pan and fry the carrot, onion, garlic and half of celery for 4 min.
Add the meat, beer and laurel. Pour hot water and add the bouillon tablet.
With the lid on the pan, simmer for 2 1/2 hours on very low heat.
Clean the potatoes and cut them in half. Remove the lid from the pan and add the potatoes.
Let it simmer for 30 minutes without lid until the potatoes are tender. Sprinkle with the remaining celery and serve.