Summary

Ingredients

• 2 carrot (s)
• 2 onions)
• 2 cloves garlic)
• little oil for frying
• 800 g beef oulash, e.., shoulder
• 1 ½ teaspoon salt
• little pepper
• paprika powder
• 2 tablespoon flour
• 2 tablespoon tomato puree
• 100 ml balsamic vinegar
• 250 ml red wine (the same one that is served with a meal)
• 2 carnation (s)
• 2 bay leaves
• 3 tablespoon honey, liquid
• 400 ml veal stock
• 150 ml water

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Instructions

1. Preheat oven to 200°C (392°F) with top and bottom heat.
2. Peel carrots, onions, and garlic. Cut them into similarly sized pieces.
3. Heat a little oil in a roasting pan over medium-high heat. Working in batches, brown the beef for about 5 minutes per batch, then remove and set aside.
4. Season the browned beef with salt, pepper, and paprika powder. Dust with flour and toss to coat.
5. In the same pan, reduce heat to medium. Add a little more oil if needed. Fry the carrots, onions, and garlic for about 5 minutes until they start to soften.
6. Add tomato puree and fry for about 2 minutes.
7. Pour in balsamic vinegar and red wine. Bring to a simmer and cook until the liquid reduces by about half, roughly 5-7 minutes.
8. Add cloves, bay leaves, and honey. Pour in veal stock and water. Bring to a boil.
9. Return the browned beef and any juices to the pan. Stir well, reduce heat to low, and cover.
10. Transfer to the oven on the lower rack and braise for 2 hours 15 minutes to 2 hours 30 minutes, until the meat is very tender.