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Tiberlady
Beef stew with clove and beer
Beef stew with cloves, mace, bay leaf and beer.
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Ingredients
Directions
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Cut the meat into 2 cm pieces. Sprinkle the meat with salt and pepper.
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Heat the butter in a frying pan over a high heat. Add the meat when the butter is no longer bubbling. Bake over medium heat in 10 min. Brown.
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Cut the onion into pieces, add them to the meat and cook for another 5 minutes. Pour in the beer.
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Put the cloves in the leftover onion and add them to the meat with the mace and the bay leaves.
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Bring the whole to the boil. Season with salt and pepper. Put a lid on the pan and fry the meat on low heat for 3 hours.
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Peel the celeriac, cut into 2 x 2 cm cubes and add them. Let the whole stew for another hour.
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After 3 ½ hours cook the rice according to the instructions on the package, leave with the lid on the pan for a while.
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Divide the rice over the plates and scoop the meat next to it.
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Nutrition
765Calories
Sodium8% DV195mg
Fat43% DV28g
Protein86% DV43g
Carbs24% DV71g
Fiber28% DV7g
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