Cut the blade into 2.5 cm by 2.5 cm cubes. Sprinkle the meat with black pepper and paprika and mix well. Add the flour and mix.
Heat the butter in a frying pan and brown the meat. Add the onions and sauté for about 1 min. Deglaze with the Guinness, add the bay leaves and thyme before covering. Lower the heat and simmer for about 1.5 h. Stir occasionally.
Add the leeks and carrots to the stew, simmer for about 1 hour more. Season with black pepper and sea salt
Enjoy !
Chicken Bacon Ranch Casserole
CLASSIC TOMATO SANDWICH
Why You Should Put a Peppermint Plant in Your Entryway
How Water Fasting Can Regenerate the Immune System, Slow Aging, Reduce Heart Attack Risk and More
13 brilliant cooking hacks most people haven’t hear of. Cooking just got easier.
This classic vanilla is to die for
