BEEF STEW WITH MILK STOUT
1-1,5 kg beef cubes
1 onion
2 punnets of mushrooms, white or brown or mixed
1 clove of garlic
3 bayleaves
3 cloves
salt and pepper
2-3 cans of milk stout
2 slices of brown bread
2-5 teaspoons German mustard
Start with frying sliced or cubed onions and sliced mushrooms in little oil, olive or mais.
When onions are glossy, take all out and start frying the meat, in batches to keep the frying going, put excess fluids with the onions and mushrooms.
When the meat is done, put everything together an add pepper, salt, chopped garlic 2-3 teaspoons of mustard, cover with milk stout. Then smear the rest of mustard on the slices of bread and put on top of the stew.
Let it simmer. Stir every now and again to keep the stewing going, add bit of fluid, water or beer if it risks to cook dry.
After about 90 minutes, it should be ready. If you need to bind it, you can with 2 teaspoons of butter that is turned in 1 teaspoon of maizena. Best served over double fried chips, but you can also use pap, rice or make some gnocchi. Enjoy!
Photo and recipe by Laurent Kutnar
