Ingredients:

Milk (OPG Božić) - 0,5l
Soup veg pack (OPG Loboda Stjepan)
Fresh mushrooms (OPG Cvetko Dino) - 0,5kg
Porter - Kataklinger (Pivovara Mali Div) - 0,5l
Baby potatoes - 500g
Salad - Asian mix
Beef (round and shank) - 700g

Preparation process:

Cut the beef into larger pieces and season with a little olive oil, salt, and black pepper. Thoroughly wash the soup vegetables. Chop the carrots and spring onions for sautéing, tear the kale leaves into larger pieces by hand, and set them aside with the young peas as we'll be using them towards the end of cooking. Quarter the mushrooms and set them aside as well.

In a hot pan, briefly sear the beef pieces until browned on all sides, while simultaneously sautéing the carrots and spring onions in olive oil in a deep, heavy-bottomed pot.

Once the meat has browned on all sides, remove it from the pan and transfer it to the pot with the sautéed vegetables. Pour in the Kataklinger porter and water. From this point on, simmer over low heat for two hours, stirring occasionally.

Add the sliced mushrooms half an hour before the end of cooking, and the kale leaves and young peas for the final 5 minutes. Taste and adjust seasoning before serving.

Around the same time you add the mushrooms to the stew, cook the baby potatoes in melted butter in another pot, leaving smaller potatoes whole and simply halving the larger ones.

Once the potatoes turn golden brown, add chopped parsley, salt, and pepper, then pour in about half a liter of milk and cook for the next 20 minutes, or until the potatoes are cooked through and the milk has reduced.

Wash the Asian mix salad, then dress it with a simple combination of fresh lemon juice, salt, and olive oil.

💡 Notes and preparation tips:

For a richer flavor, deglaze the hot pan used for searing the meat with a third of the porter beer, let it reduce briefly, and pour the liquid over the meat and vegetables.