We heat the oil in an express pot.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make beer stew with beer: |
| 600 g of veal meat to stewed in dice 200 g of onions cut into fine strips (in juliana) 1 mounted clove chopped a can of beer a glass of meat broth 1 teaspoon of salt 4 tablespoons of olive oil |
Ingredients to make beer stew with beer:
2. We sauté the pepper meat over high heat until the raw color loses.
3. We incorporate the onion cut into strips, the finite chopped garlic, the beer and the broth.
4. We close the pot and let cook about 20-30 minutes after it begins to boil (time depends on the power of each pot).
5. Remove from heat and let cool half an hour with the covered pot.
6. We take out the sauce out of the pot, pass it through the Chinese strainer or the pasapurés and pour over the flesh.
7. This stew is tastier if you eat the day after its elaboration.
8. If we want the sauce to be thicker.
9. We add a teaspoon of cornstarch dissolved in broth and give it a boil so that it is a little densest.
