Veal stew with beer and dried fruits
300 g of veal (for stew)
1 leek (just the white part)
2 cloves garlic
2 tablespoons of soy sauce
150 ml beer
Black pepper and salt
½ teaspoon dried tarragon and coriander
2 pinches of cumin
10-15 dried apricots
Cut the veal into bite-size pieces and rub them with black pepper. Drizzle with beer, soy sauce and a little olive oil. Season with all the spices. Cover and refrigerate for 1 hour.
When ready to cook, drain the veal from the marinade. Sear the meat in a drizzle of olive oil with the chopped leek and garlic until white. Then pour over the marinade. Cover and simmer over low heat for about 60 minutes. Add salt during cooking.
Cut half of the dried fruits into small cubes, leave the others whole. Cut the carrots into slices or cubes. Put this preparation in the pan with the meat. Simmer for another 30 minutes or until the meat is tender.
Serve the veal stew hot, drizzled with a little sauce and garnished with couscous or rice.