Summary

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

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Instructions

1. Remove fat and tendons from the soup meat, dice into small pieces. Peel the carrots and dice them. Peel the onion and garlic and cut into small cubes. Put everything in a bowl and mix with the tomatoes. Add bay leaves. Put everything in a Römertopf or an oven-safe roaster and stew at 200 degrees with the lid closed for 120 minutes. Pour in red wine and cream and bring to the boil. Season with spices and thicken with a sauce thickener.
2. We had noodles. Warms from within. Of course, remove the bay leaves before serving.