Veal stew with beans and tomatoes

750 g beef (brisket)

625 g sugar beans

400 g tomatoes

150 g onions

100 ml vegetable oil

2-3 cloves garlic

1/2 Cup wine

1-2 tbsp. flour
what kind of flour should I choose? we'll show

parsley

salt

Slice the meat on 2 slices per serving, pepper and salt, in a saucepan, fry with butter, put in another bowl.

Put in the same pot of chopped garlic and onions, add the flour, browned, pour warm water, 10 min to boil.

The beans are washed, cleaned, put in the sauce, boil for 10 minutes, add the meat.

Tomatoes cut into slices and pan-fried, then to the meat RUB, pepper and salt, put the pan in a preheated medium temperature oven, cook until ready.

Served veal stewed with beans and tomatoes sprinkled with wine and sprinkled with chopped parsley.