Stewed veal 450g, diced (2.5cm square), 3/4 teaspoons of salt, black pepper 1/4 teaspoons, 2 tablespoons of vegetable oil, 2 brown mushrooms, diced (2.5cm square) after pedicled, 8 red shallots or 8 onions, and chopped.

2 practice

1. Absorb the moisture of veal with a paper towel, and add 1/4 teaspoons of salt and pepper to taste.

2. Take a large pot, add oil and heat it over high fire. Add veal (which can be cooked several times) and fry for 3 to 4 minutes each time until the surface turns brown. Set aside the plate.

3. Turn to medium heat, add mushrooms and scallions, and stir-fry for 5 minutes until the scallions are golden yellow. Stir the flour, then add beef, beer, vinegar, thyme and the remaining 1/2 teaspoons of salt. After boiling, add carrots, cover the pot, and simmer for 1 1/4 hours until the beef is cooked and soft.

4. Serve beef, carrots and mushrooms. Bring the sauce to a boil, drain until only about 300 ml is left, and pour it on the meat.