That is, in fact, those ingredients that we'll need + flour and spices. Meat is advisable to not take too fatty beef (can be pork, lamb ) - cut into large pieces (3cm). Potato peel and cut into quarters (if small into halves or leave whole). Shinkuem onions not too finely. Garlic cut into plates (for fans of can and whole ).

Meat salt, pepper and coat in flour.

Tomato paste dilute with 500 ml beef or chicken broth. Mix all products, except herbs and green peas, in a deep Cup - meat, potatoes, onion, garlic, broth, tomato puree and dark beer (1 bottle - 500 ml). Salt, pepper and mix well (I do it by hand). Handled everything in a large pot with a thick bottom (a pot or a baking dish). Put on a big fire. Bring to a boil, reduce the heat to low. Close tightly with a lid and simmer for about 2 hours without opening.

After two hours open the lid and add green peas. Important - if the peas are fresh or frozen, then they will boil him in hot 5-7 minutes. If canned, then throws it into the roast together with greens, gently stir. Cauldron remove from the heat and allow to infuse for 5 minutes.

Serve hot with fresh salad or cucumber. Bon appetit )