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Cut meat into 4 cm pieces. Dice the bacon. Peel root
vegetables and cut into 2cm pieces. Chop the garlic finely.
Heat oil in a saucepan and fry meat over high heat. Reduce heat, add
root vegetables, garlic and bacon and fry everything for 5 minutes.
Stir in tomato paste and mustard and douse with beer. Add spices and
soup, bring to the boil, and season with salt and pepper. Simmer the
stew covered until meat is tender - about 2 hours.
Wash vegetables, cut into bite size pieces and cook until al dente.
Drain and mix with the stew. |
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