How to make
Cut the beef into small pieces.
In a deep frying pan, heat the oil and butter, fry the peeled and split garlic clove for a few minutes and add the meat - it should be nicely fried to a golden brown color.
Remove the meat and transfer it into a glass pot.
In the same pan, put the washed and cut into strips mushrooms and if they smaller ones, you can cut them in half. Cover and stew them for about ten minutes. When they are ready, strain them from the fat and transfer them to the meat.
In the fat, which is left in the pan, put the flour and fry it. Add the dark beer and when it boils, pour in the hot beef broth as well. Leave it to boil over low heat for another ten minutes. If necessary, add salt and black pepper.
Pour the sauce over the meat and mushrooms, cover with a lid and stew everything for about 15 minutes in an oven at 340°F (170°C).
During this time, wash, peel and finely chop the potatoes. Boil them in a small pot.
Pour out the excess water from the pot, add a spoonful of butter, salt, black pepper, the fried clove of garlic and milk and press well, until you get a smooth puree.
Serve the beef stew warm in wide plates with mashed potatoes and drizzled with the sauce. Sprinkle with cayenne pepper, if desired. Goes hand in hand with a bottle of aged red wine.
The stewed tender beef with mushrooms and mashed potatoes is ready.
