Ingredients

• 1 kg venison cubes(shoulder)
• 3 parsnips, peeled and cut into chunks
• 3 carrots, sliced
• 1 celeriac, cubed
• 2 onions, quartered
• 3 garlic cloves
• 500 ml beef broth
• 250 ml dark beer
• 2 tbsp tomato paste
• 3 tbsp flour
• 3 tbsp vegetable oil
• 1 Thyme, bay leaf, salt and pepper

Instructions

1. 1

   Flour and brown the venison cubes in oil.

2. 2

   Add the onions and garlic, cook for 3 minutes.

3. 3

   Deglaze with dark beer. Add the tomato paste.

4. 4

   Pour in the broth, add the thyme and bay leaf.

5. 5

   Simmer, covered, for 1 hour 30 minutes over low heat.

6. 6

   Add the parsnips, carrots, and celeriac. Continue cooking for 45 minutes.

7. 7

   Serve in deep bowls with bread.