Beef stew with clove and beer

Name: beef stew with clove and beer
Cook time: 20 min
Total time: 260 min
Yield: 4
Cuisine: Dutch
Ingredients: 700 g beef rib; 50 g unsalted butter or margarine; 5 small onion; 660 ml Guiness bokbier or Castle beer; 10 clove; 2 leaf dried mace; 3 dried laurel leaves; 500 g celeriac; 300 g pandan rice

Beef stew with cloves, mace, bay leaf and beer.

Ingredients

Directions

Cut the meat into 2 cm pieces. Sprinkle the meat with salt and pepper.
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.
Cut the onion into pieces, add them to the meat and cook for another 5 minutes. Pour in the beer.
Put the cloves in the leftover onion and add them to the meat with the mace and the bay leaves.
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.
Peel the celeriac, cut into 2 x 2 cm cubes and add them. Let the whole stew for another hour.
After 3 ½ hours cook the rice according to the instructions on the package, leave with the lid on the pan for a while.
Divide the rice over the plates and scoop the meat next to it.