Cut beef into portion pieces, beat, salt and fry in butter.

Shred carrot and parsley, sautee in butter. Cut beans into pieces.

Put beef in greased mold, then put vegetables, beans and bread, brushed with mustard, pour with beer and stew for 1-1,5 hours. 5 minutes before the end of cooking add bay leaf, thyme, sugar, pepper and salt.

When serving, put the beef with vegetables on a platter, top with greens.

Garnish with deep-fried potatoes.