Roast Beef in Vegetables

Put beef in a pot with the chopped carrots, onion, leek and bay leaves, cloves and thyme, pour beer and marinate for 24 hours. Remove the meat, drain, heat the drippings and quickly sear the meat on all sides. Remove, set aside and now sauté the strained vegetables in the drippings. Deglaze with the marinade, add tomato paste, salt and pepper, stir through and mix in the meat. It must be at least half covered with liquid. Cover the pot and let the meat stew, turning frequently, for about 2 hours. Remove the meat and keep warm. Meanwhile, strain the sauce and thicken with cornstarch mixed in a little cold water.

Preparation Tip:

A variety of pasta is recommended to go with it.

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