Stew with fries and stuffed tomatoes

Heat the butter in a large frying pan. Sprinkle the meat with salt and pepper and bake brown.

Remove the meat from the pan and fry the onions for at least 5 minutes at a low setting in the shortening.

Add the bay leaf and mustard and put the meat back in the pan. Pour the beer and stock slowly and bring to the boil at medium height. Place the lid on the pan after a few minutes and simmer for about 2 hours at a low setting. This can also be done in the oven at 100 ° C if the pan is suitable for this.

Meanwhile cut the potatoes into thick fries and dry them with a clean tea towel.

Preheat the oven to 220 ° C. Cut the tomatoes horizontally in half. Place them with the cutting surface upwards in an oven dish and sprinkle with salt.

Mix the parsley, shallot and olive oil and add a little pepper. Spread this mixture over the cut surface of the tomatoes and sprinkle with the breadcrumbs. Put the dish high in the oven and garnish the to golden brown in about 10 minutes.

Heat the frying oil to 180 ° C and fry the potatoes in portions until golden brown.

Carefully remove the meat from the sauce and cook the sauce for a few minutes. If necessary, add some pieces of cold butter and season with pepper.

Serve the meat with the fries and to.