Bavarian CabbageBavarian Meat Stew with Beer Bavarian Potato Dumplings

Bavarian Meat Stew with Beer

150 g / 5.25 oz
80 g / 2.3 oz

20 g / 0.6 oz
600 g / 1 lb 5 oz

0.5 l / 2 cups
300 g / 10.5 oz
1 tbsp
1 tsp
100 g / 3 oz
10 g / 0.3 oz
clarified butter
beef stew
pepper, salt
Caraway, ground
dark beer
thyme twigs
red wine vinegar
celery root
clarified butter

Serves 3 - 553 cal per serving
Prep-time: 20 min. - Total-time: 90 min.

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For Bavarian meat stew with beer you can use beef for stew or lean shank meat. Peel the carrots and slice. Wash the leek and cut in rings. Peel onion and garlic and dice finely. Heat 20 g / 2/3 oz clarified butter (you can also use oil or shortening) in a stewpot or Dutch oven and sear the meat. Add onions and garlic, reduce heat to medium and let braise for a moment. Add leeks and carrots, mix with the stew. Season with pepper, salt and ground caraway. Cast on the dark beer (in this recipe I used Altbier, this is a special top-fermented German dark beer, if you can't get Altbier use any other kind of dark beer preferably a German brand) and cover. Let braise for about 45 minutes. Peel and dice the potatoes. Add the potatoes and thyme twigs to the meat and let braise for another 30 minutes. Remove the thyme. Season the stew with red wine vinegar and sugar. Peel the celery root, cut in half and slice. In a pan heat 10 g / 1/3 oz clarified butter (or shortening) and fry the celery. Drain the excess fat on a paper towel. Add the fried celery slices to the Bavarian meat stew with beer just before serving.

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