Traditional Viennese Beer Beef Stew | Hearty with dark beer

Pat the beef dry and cut into approx. 3 cm cubes. Finely chop the onions and garlic. Peel the potatoes and carrots and cut them into bite-sized pieces.

Heat the clarified butter in a heavy Dutch oven or roasting pan. Sear the beef in batches over high heat until nicely browned all over. Then remove the meat and set aside.

Reduce the heat, add the onions to the pot and slowly sauté until golden brown. Stir in the chopped garlic and tomato paste and sauté for 1 minute.