Irish stew with beer

Cut the ribs into coarse pieces and the onion into pieces. Heat the butter in the frying pan until the foam pulls away. Rub the pieces of meat with salt and freshly ground pepper and fry them around brown.

Divide the onion slices with thyme and bay leaves around the meat and bake for another 2 minutes. Pour the broth and the beer along the edge of the pan with the meat. Stir the mustard through the moisture. Stew the beef with the lid tilted on the pan in 2½ hours until tender.

In the meantime, peel the potatoes, carrot and parsnip with a peeler and cut them into slices of 1 cm thick. Spoon the slices through the braising of the cattle and simmer for 30-45 minutes. If necessary, take the lid off the pan and let the excess moisture evaporate. Stir well together until a nice stew.