Very tasty dish. Serve with mashed potatoes.
1 kg lean beef
3 carrots
2 large onions
3 tablespoons vegetable oil
375 ml of beer
2 tablespoons tomato puree
2 tablespoons flour
1 clove of garlic
1 sprig of fresh thyme
1 tbsp. fresh chopped parsley
a pinch of red and black ground pepper
Cut the beef into cubes. In a bowl, mix the flour, salt, pepper. Add a tablespoon of vegetable oil and grind with spices. Thoroughly roll in this mixture of beef.
Cut finely onion, garlic and carrots.
Heat the remaining vegetable oil in a deep frying pan or saucepan over medium-high heat. Add the beef and fry from all sides. Add onions and garlic.
Dilute the tomato paste in a small amount of water; pour into a saucepan and mix well. Reduce heat to medium, cover and simmer for 5 minutes.
Pour 1/3 of the beer into the pan and as soon as it boils, scrape the adhering slices from the bottom of the pan with a wooden spoon. This will give the broth more flavor.
Pour in the remaining beer, add carrots and thyme. Cover with a lid, lower the heat to a weak one and simmer in 2 - 3 hours, stirring occasionally. Try and add seasonings to your taste before serving. Garnish with chopped parsley.
