1) Preparation of the meat: cut the meat into cubes of about 3 cm and arrange it in a bowl; join the nails of carnation, the cinnamon, a pinch of nutmeg, L'garlic pounded, a few grains of pepper and the rosemary; cover with the beer and leave to marinate for an hour.

2) Drain the meat from the marinade and brown it in a saucepan with a drizzle of oil; cook for 20 minutes, sprinkling with a ladle of marinade, then add the vegetables washed and cut into pieces; cook for a few minutes, then add the rest of the filtered marinade to remove the spices.

3) Add salt and simmer over very low heat for another 20 minutes, then place on the surface of the stew the slices of bread, sinking them a little. Cover and cook for another 15 minutes, then mix so that the bread, now crushed, blends well with the sauce.