Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g beef soup meat, boneless
- 4 large carrot (s)
- 1 large onion (s)
- 2 cloves garlic
- 1 small Can (s) tomato (s), chunky, approx. 400 g
- 3 large bay leaves
- 1 glass red wine, approx. 200 ml
- 1 cup cream
- Salt and pepper
- Vegeta
- some sugar
- some sauce thickener, darker
Print Recipe
Pin Recipe Instructions
- Remove fat and tendons from the beef soup meat, then dice into small pieces.
- Peel the carrots and dice them. Peel the onion and garlic, and cut into small cubes.
- In a bowl, combine the diced beef, carrots, onion, garlic, tomatoes, and bay leaves.
- Transfer to a Römertopf or oven-safe roaster, cover with the lid, and braise at 200°C (392°F) for 2 hours.
- Remove from the oven, pour in the red wine and cream, and bring to a boil over medium-high heat.
- Season with salt, pepper, Vegeta, and roughly some sugar.
- Add roughly some darker sauce thickener and stir until thickened.
- Remove the bay leaves before serving.
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