Beef in beer

1. We prepare the ingredients:

- meat is well washed, dried with paper towels and cut into cubes with a side of about 2.5-3 cm, then sprinkle them with salt and ground black pepper, mix with your hands,

- bacon mode cubes,

- my and peel carrots, cut into large cubes,

- peel the onion, cut into wedges (into eight parts),

- we clean the garlic cloves, squeeze them out through a press (you can grate them on a fine grater).

2. The ingredients are prepared and you can proceed directly to the process of cooking meat. So, we put a large deep frying pan on medium heat, warm it up well. Then we put the bacon in a frying pan and fry it with constant stirring until it is covered with a crispy crust. We put the finished bacon on a paper towel to absorb excess fat.

3. Pour oil into the same pan, increase the heat to strong, wait for the oil to warm up. After that, we put the pieces of meat in the pan and fry them in batches on both sides until lightly browned.

4. Put the prepared carrots, onions, fried bacon and beef, chopped garlic, bay leaf into the bowl of the multivark.

5. In a small bowl, mix soy sauce, Worcestershire sauce, beer and thyme. Pour the resulting mixture into the products in a slow cooker, mix everything.

6. We close the multivark with a lid, set the "Quenching" mode, the time is 3 hours. The advantage of this mode is that the products are cooked for a long time at a low temperature. It turns out the effect of a Russian oven, when the food languishes, becoming incredibly soft and juicy. After three hours, the meat needs to be tasted. If suddenly it is still too harsh (this may be if the animal was old), add a couple more hours of cooking in the same mode. At the same stage, you can add salt if it seems to you that it is not enough.

7. Time has passed, the meat is cooked - now we open the lid of the slow cooker. Mix flour and water in a bowl until smooth and pour the mixture into the bowl, close the lid again. We cook everything together in the same mode for another half an hour (the gravy should thicken a little).

8. 15-20 minutes before the end of cooking, put the noodles to cook.

8. Remove the bay leaf from the finished dish. We serve: we put noodles in serving plates, meat with gravy on top, sprinkle everything with fresh chopped herbs.

We serve it on the table and enjoy the result!