Heat a large, heavy-based pan with the oil. Add the beef and season generously.
Stir in the sage and coat the beef with the herbs. Add the onions, carrots, potatoes and peppers. Fry for 10 minutes to soften the vegetables. Slowly start to pour in the lager. Mixing thoroughly throughout.
Cover and simmer gently for 1½hours or until the beef is tender. (Add a little more lager or water if boiling dry).
Serve in bowls, sprinkling with spring onions or sage to serve.
Tip: Boost the flavours and add 1 beef stock pot sachet and a couple of splashes of Worcestershire sauce.
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