Pasta dishes are simply always delicious!
Preheat the kitchen stove to 160 °C. Place the oven rack on the third lowest shelf. Dry the meat and heat the fat in a 25 cm x 22 cm ovenproof casserole until smoking hot. Brown the meat in several batches all around, a few pieces at a time, removing the rest from the casserole one more time.
Season the browned cubes with salt and pepper, mix through and set aside.
2. reduce temperature. Add onions and perhaps more fat to the cooking pot. Cook onions for 10 minutes until clearly colored (stirring as you do so), season with salt and pepper, add garlic, transfer all to a large enough bowl and set aside. Deglaze the saucepan with the clear soup, scraping the roast residue free.
3. put half of the beef in the cooking pot, half of the onions on top. Add the remaining meat on top and then the remaining onions. Top with beer until the meat is covered.
Carefully stir in the sugar and push the bunch of herbs between the layers. Bring to a boil, put the lid on and place in the stove. Cook for about 2 1/2 hours in the stove until the meat is tender, the whole should simmer very slightly, so check back and forth.
4. remove the saucepan from the stove and discard the herb bundle. Scoop the meat out of the liquid and remove the excess fat from the liquid. Arrowroot m
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