Cut meat into cubes about 3cm in width  and season with salt, pepper, caraway and smashed garlic. Let them sit a little bit. Cut green pepper into slices and remove seeds. Peel and dice onions. Heat oil and sear meat on each side in a pan. Remove meat then and stew the onion until golden brown, stir in tomato purée.  Douse with a shot of vinegar, pour over beef stock and beer and bring to the boil then. Add meat cubes and simmer covered for approx. 1 hour until cooked through. Remove meat again, stir in 1tbsp cornflour, blended with water and simmer for 5 minutes. Season for taste with salt, pepper and caraway. Add meat, green pepper, beans and reheat gently.
For garnish, heat a little bit of oil and fry bacon crispy.