Steps
- Lightly flatten 600g of thickly sliced beef topside, then cut into bite-sized pieces. Peel and thickly slice 800g of waxy potatoes; thinly slice 300g of onions.
- Measure 2 tablespoons of butter. Heat half in a large saucepan over medium heat and brown the beef in batches; lift out onto a plate.
- Add the remaining butter and fry the onions for about 10 minutes, until golden. Return the beef and add the potatoes, 300ml of lager, 240ml of beef stock, and 2 bay leaves.
- Season with salt and white pepper. Bring to a boil, cover, and simmer gently for 45-60 minutes, until tender; remove the bay leaves and finish with chopped parsley.