Heat the olive oil in a deep frying pan and sauté the beef with the olive oil for about 4 minutes each side, until browned.
Add the onion and sauté for a couple of minutes.
Then add the mushrooms, carrot, salt and pepper and stir with a wooden spoon.
Pour the beer and simmer for about 2 hours.
Serve optionally with rice, potatoes or pasta.
1 ½ kg tender beef cut into small pieces
Fresh white mushrooms
2 tablespoons extra virgin olive oil
1 onion chopped
1 carrot in slices