|Preparation||Cooking||Start to finish|
|32 min.||2 hours 12 min.||2 hours 44 min.|
|1||Cut 1 kg beef into large cubes.|
|2||Prepare and chop 2 onions.|
|3||Prepare and chop 2 carrots.|
|4||Pour 5 tablespoons olive oil into a large heavy-based pan on high heat.|
When hot, add the pieces of meat and fry until browned on each side (do not salt, as this will bring out the juices, which will stop them browning).
When browned, remove the meat from the pan and transfer to a plate to wait.
|5||Use the same pan, which should now contain just a little fat, and fry the chopped onions with salt and pepper for 1 or 2 minutes, stirring from time to time.|
|6||Return the cubed meat to the pan and sprinkle with 2 tablespoons flour.|
|7||Add the diced carrots.|
|8||Add 1 litre beer, then salt and pepper.|
|9||Turn the heat down to minimum and leave to simmer for about 2 hours...|
|10||...until the beer has reduced to make a thick and tasty sauce. At the same time the meat will have become very well cooked tender.|