Beef marinated in beer, stewed with prunes

Beef marinated in beer, stewed with prunes.
Category: Meat dishes
Ingredients
Beef 2 kg
Onion 5 heads
Carrots 2 pcs
Prunes (pitted) 300 gr
A mixture of herbs (paprika, coriander, dried garlic, allspice, black pepper, parsley, caraway seeds, shambhala, ginger, marjoram, chili pepper, thyme, basil)) 1.5 tbsp. l
Tomato paste 1-1.5 tbsp l
Salt to taste
Live unfiltered beer 0.5 liter
Vegetable oil (refined) 100 - 150 ml
Broth (water) approx. 0.4 - 0.5 l
Bay leaf 2 pcs
Cooking method

Rinse the beef well and separate the films. Cut into large pieces (the size of the fist of your beloved wife). Place the beef in a glass bowl, pour over the beer, cover and refrigerate for 12-16 hours.
Remove the beef, drain the beer, dry the meat with a paper towel, pour with a little vegetable oil and stir (this is done so that the beef does not stick to the walls of the cauldron).
Heat the cauldron with butter until a slight haze appears and fry the meat in portions until golden brown over high heat. Put all the meat in the cauldron, pour the broth (water) so that the broth fills 2/3 of the cauldron, and let it boil over high heat. Reduce heat to a minimum (so that it gurgles a little) and simmer for 2.5 - 3 hours under a lid.
Cut the onion (in half rings), carrots (into strips, you can also grate it, but I don't like it). Rinse the prunes well, dry and cut into halves. Mix the herbs to make about 1.5 tbsp. spoons.
Saute onions and carrots with vegetable oil over high heat, until slightly golden brown. At the end, add the tomato and fry for another 5 minutes.
After 2.5 - 3 hours of stewing the meat, add the sautéed onions, carrots and prunes to the meat, mix well and increase the heat to medium. Simmer for about 30 - 40 minutes. 10 minutes before the end of stewing, add spices and salt to taste. Serve with boiled young potatoes, herbs, tomatoes, cucumbers and, of course, with dry red wine.

The dish is designed for 10 servings
Cooking time: About 3 hours 40 minutes