Classic stew with beef rags

Peel the onions and cut into thin parts. Cut the beef into large pieces and rub them with salt, freshly ground pepper and mustard. Heat the butter in a frying pan and fry the pieces of meat around brown.

Divide the slices of half an onion with tomato puree and bay leaves into the meat and bake for another 2 minutes. Pour the stock along the edge of the pan and roast the meat covered in a very low heat for 3 hours.

Meanwhile, peel the carrots with a peeler and cut into slices. Peel the potatoes and cut them into pieces. Mix the potato, carrot and remaining onions in a pan. Pour 200 ml of water and add some salt. Cook the potato, carrot and onion covered in 20-25 minutes until done.

Drain the vegetables, but collect the cooking liquid. Stamp the vegetables with the pestle into a stew. Add some of the cooking liquid and some of the beef salad gravy during the mashing process. Stir everything into a smooth stew. Serve the stew and put the beef steaks on it. Spoon some gravy.