- olive oil - 3 items. spoons
- butter - 1 Art. a spoon
- beef - 900 Grams
- bulb - 1 piece
- garlic - 3 teeth
- a bank of beer - 1 piece
- beef broth - 4 cups
- water - 2 Cups
- Worcestershire sauce - 1 Art. a spoon
- tomato paste - 2 Art. spoons
- paprika - 1/2 teaspoonfuls
- salt - 1/2 teaspoonfuls
- black pepper - - To taste
- sugar - 1 teaspoon
- carrots - 4 pieces
- potatoes - 4 pieces
1. Cut the onion into cubes. Peel and coarse carrots. Cut the potatoes into 4 pieces. Skip the garlic through the press. Heat the olive oil and butter in a large saucepan over medium heat. Fry the meat in two batches. Put on a plate, cut in half and set aside. 2. Add the chopped onion to the pan. Stir and fry for 2-3 minutes until it is soft. Then add the garlic and fry for another 1 minute. 3. Pour the beer and beef broth, then add Worcestershire sauce, tomato paste, pepper, salt, paprika and sugar. 4. Add the beef to the pan. Mix. Cover and simmer from 1 1/2 to 2 hours. If the liquid thickens and decreases too quickly, add additional water if necessary. 5. Add the carrots and potatoes, cover and cook for another 30 minutes. If the stew is dry, add a cup of hot water. Add seasonings and salt as needed. Serve beef with crispy French bread, sprinkled with chopped parsley if desired.
Servings: 6