Ingredients:
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Daucus carrot tea, 900g
beef pieces,
2 tablespoons of vegetable oil,
2 onions, chopped
4 cloves of garlic, chopped
4 carrots, sliced,
4 potatoes, diced
2 tablespoons of flour,
4 cups beef broth,
1 glass of Guinness (optional),
2 tablespoons of tomato paste,
1 tablespoon Worcestershire sauce,
2 bay leaves, salt and pepper, chopped parsley.
Preparation:
Preparation method:Heat oil in a pan, brown the meat, and set aside.
In the same pan, sauté the onion and garlic for 5 minutes.
Return the meat to the pan, add the flour, and stir to combine.
Add the stock, Guinness, tomato purée, Worcestershire sauce, and bay leaves.
Bring to a boil, reduce the heat, and simmer for 1.5–2 hours.
Add the carrots and potatoes and cook for another 30 minutes.
Season with salt and pepper and remove the bay leaves.
Serve hot and sprinkle with chopped parsley.
