Fry the meat in a little oil. Cut the onion and garlic into coarse pieces and add them, along with the sprigs of rosemary. Halve the mushrooms and cut the pumpkin into cubes, add them, and fry for a few minutes. Deglaze with the beer and place the lid on the pan. Let this simmer for about 2 to 2.5 hours. Season to taste with pepper and sea salt (once cooked). Optionally, you can thicken the stew by making a paste from the cornstarch and a little water and adding this to the boiling stew.

Peel the Jerusalem artichoke and the celeriac and slice both thinly on the mandoline. Mix the eggs with the cream and a little pepper and sea salt.

Place a layer of Jerusalem artichoke in the baking dish and then sprinkle grated cheese over it. Next, add a layer of celeriac and some more grated cheese. Repeat this until all the vegetables are used up. Finally, pour the egg and cream mixture over everything and grate the remaining cheese on top. Place in the oven at 160 degrees for 45 to 55 minutes.