Preperation

You will need a Dutch oven as the dish will need to slow cook for at least 2 hours.

Dice up the onion, carrot and green beans into bite sized chunks, dice the cloves of garlic. Take the mince meat and coat it in the mustard.

Cooking the Meat

Heat up the pan on a medium heat with some butter and add the minced meat with salt & pepper to taste. Cook the meat until it starts releasing the fats and is browning. Take the meat out of the pot and set it aside.

Makie the Broth

To the pan add the onion and once translucent add the flour before mixing well. Add in the beer and bring to a boil, make sure nothing is stuck to the bottom of the pan. Once the beer comes to a boil add in the broth together with the bay leaves and cloves.

Let this cook for around 10 minutes.

Cooking the Stew

Once the broth is finished reduce the heat to low and add the meat. Let this cook for at least 30 minutes before adding the rest of the vegetables. Mix everything in correctly and let the simmer on low heat for at least an hour.