1 kg stewing beef, cut into chunks; 300 g vegetables (carrots, celery, leak, parsnip), cut into chunks; 300 g onions, cut into chunks, 100 g tomato purée, 100 g flour, 50 g brown sugar, 2 tbsp vinegar, 500 ml “Weihenstephaner Tradition Bayrisch Dunkel”, oil or lard, salt and pepper, bay leaf, nutmeg, freshly grated, clove powder, juniper berries, crushed; caraway and marjoram, mustard (possibly beer mustard)
Heat oil or lard in a saucepan. Season the meat with salt and pepper, marinate with mustard. Then sauté the meat until lightly brown. Take out the meat and heat the fat again! Tip the onion and root vegetables into the fat and fry quickly. After 5 minutes add the leak and fry with the other vegetables. Next, add sugar and tomato purée, stirring several times. Dust with flour and pour in vinegar and the “Weihenstephaner Tradition”. Now add the meat, cover and braise for about one and a half hours, stirring occasionally. After about three quarters of an hour, add the rest of the spices. Season to taste once again before serving. Serve ideally with bread dumplings and enjoy!