Vegetable oil for frying
2 medium onions, sliced
4 sprigs of fresh parsley, chopped
2 large carrots, peeled and sliced
800g beef, lean and cut into cubes, seasoned with flour
Salt and black pepper to taste
1/2 liter beer
Tomato sauce
1 bay leaf
Chopped parsley for garnish
Vegetable oil for frying
2 medium onions, sliced
4 sprigs of fresh parsley, chopped
2 large carrots, peeled and sliced
800g beef, lean and cut into cubes, seasoned with flour
Salt and black pepper to taste
1/2 liter beer
Tomato sauce
1 bay leaf
Chopped parsley for garnish
Heat 2 tablespoons of vegetable oil in a pan, add the vegetables and fry for 5 minutes or until they slightly soften
Remove the vegetables from the pan with a slotted spoon and reserve
Dredge the beef in seasoned flour, then place it in the pan, a little at a time, frying quickly on all sides over high heat until browned
If necessary, add more oil to the pan
Add the reserved vegetables, beer, some sprigs of parsley, and bay leaf to the pan
Simmer until boiling, stirring well
Cover the pan and simmer for 2-2.5 hours or until the beef is tender
If it starts to dry out during cooking, add a little water
Remove the bay leaf and adjust seasoning
Let cool
Serve in 4 portions
TO FREEZE - Place the stew in an airtight container lined with aluminum foil
Cover hermetically and freeze
When frozen, remove from the container, wrap in plastic wrap, and freeze again
TO THAW AND SERVE - Remove from the freezer and reheat in a pan until boiling
Adjust seasoning, place on a serving platter, and sprinkle with chopped parsley.
