>>21188768
>What kind of beef?
stewing steak. I don't know what cut it is, but the stuff that's good if you simmer it for hours, already cut up into pieces.

not offal or anything, that's not my personal taste, but the cuts of beef that are tough but that fall apart deliciously when you cook them for long enough.

I work with a big pot and a big frying pan. You want the beef to get at least 4 hours cooking in liquid. I sear the meat a bit on the outside before putting it in. Other than that
>Reduce onions before using them
>Chop root veg to small pieces
>a mix of beer, stock, tinned tomatoes
>throw in spices to personal taste

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I haven't eaten in over 48 hours. And for the week before that, all I had was a sparse amount of home made bread. And the week before that,…