Every Sunday I make a dish for the week that tastes good when reheated and also freezes well. So I have something on the table very quickly, when I come home late. This helps preventing me looting the fridge.
This hearty stew is so delicious and maybe even better, if reheated. I used Köstritzer Black Beer, but every dark beer is fine, such as Guinness or malt beer, if children are eating with.
Don’t try the stew before fully cooked, it tastes a bit strange at first, because of the beer. But when it’s fully cooked, it’s perfect.
Enjoy this hearty stew!
- 1 onion
- 2 cloves garlic
- 2 carrots
- 2 stalks celery
- 1 tbsp olive oil
- 1 tbsp flour
- 500 g (18 oz) (brown) mushrooms
- 600 g (21 oz) potatoes
- 1 small can chopped tomatoes
- 500 ml (2 cups) dark beer
- 2 bay leaves
- 1 tsp thyme
- Finely chop the onion, press the garlic. Peel the carrots and finely cube, also cube the celery. Quarter the mushrooms and roughly cube the potatoes.
- Heat the oil in a big pot and sauté the onion and garlic until translucent. Then add the carrot and celery and fry a little. Dust with flour and stir well. Then add mushrooms, potatoes, tomatoes and spices, then the beer.
- Let the stew simmer covered for about 30 - 45 minutes, stir occasionally to prevent sticking. Then remove the bay leaves and season to taste with salt and pepper.