A classic autumn and winter dish from Sardinian tradition, the sheep stew with craft beer is a rich and flavorful dish, perfect for cold days.
Cut the sheep meat into not too small pieces.
In a large pan, heat the oil and brown the pieces of meat, turning them several times.
Add the onion, celery, and garlic after lowering the heat.
Cook for a few minutes without letting the vegetables wilt too much.
Pour in the craft beer and cook until it evaporates.
Add the light meat broth, aromatic herbs, and parsley.
Cook on very low heat for at least 60-90 minutes, adjusting salt and pepper.
Remove from heat when the meat is tender to the touch of a fork.
Large pan
Store in the refrigerator for up to 2 days in an airtight container.
The craft beer to use can vary depending on personal preferences and the type of meat chosen.
Italia, Sardegna
| Energy (kcal) | 213.68 |
| Carbohydrates (g) | 1.02 |
| of which Sugars (g) | 0.99 |
| Fat (g) | 20.09 |
| of which Saturates (g) | 4.57 |
| Protein (g) | 5.85 |
| Fiber (g) | 0.28 |
| Sale (g) | 0.08 |
