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 beef soup meat, then dice into small pieces.
2. Peel the carrots and dice them. Peel the onion and garlic, and cut into small cubes.
3. In a bowl, combine the diced beef, carrots, onion, garlic, tomatoes, and bay leaves.
4. Transfer to a Römertopf or oven-safe roaster, cover with the lid, and braise at 200°C (392°F) for 2 hours.
5. Remove from the oven, pour in the red wine and cream, and bring to a boil over medium-high heat.
6. Season with salt, pepper, Vegeta, and roughly some sugar.
7. Add roughly some darker sauce thickener and stir until thickened.
8. Remove the bay leaves before serving.