Beer stew with seitan and beetroot

• 4 Pepper Protein Steaks (Bertyn seitan)
• 4 red beets, peeled and diced
• 2 tablespoons red palm oil
• 2 large white onions, sliced
• 1 bottle of dark beer (I used Tripel)
• 75 grams of gingerbread
• 2 tablespoons Gula Java Safran
• 2 tablespoons Curcumax Botanico Mix
• 3 bay leaves
• 1 cinnamon stick
• 5 cloves
• ground pepper to taste

Preparation of beer stew with seitan and beetroot

1. Open the seitan pepper steak, save the gravy and loosen the steak with your hands. Pull it apart gently to get rough, playful kibbles.
2. Heat the palm oil in a heavy-bottomed pan, add the onion rings and fry them until they become translucent
3. Add the seitan together with the seitan gravy and the beetroot and stir-fry for a few minutes.
4. Crumble the gingerbread all over and deglaze with the strong beer.
5. Simmer gently for 1.5-2 hours, until the sauce has thickened and the beets are tender.
6. Finally, remove the cinnamon stick, bay leaves and cloves from the pan, as they are not pleasant to chew