Summary

Ingredients

• 1 kg roast beef
• 2 onions)
• 2 carrot (s)
• 1 leek
• 250 ml red wine
• 500 ml vegetable broth or meat broth
• salt and pepper
• Paprika powder
• Vegetable fat (e.g. palmin)

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Instructions

1. Season the roast with salt, pepper and paprika and fry in the fat on all sides. In the meantime, cut the onions, carrots and leek into slices.
2. After frying, take the roast out of the pot and sauté the onions, carrots and leeks. Deglaze with the red wine and about 250 ml of vegetable stock and add the roast.
3. Let the roast stew for about 3 hours and occasionally pour in the remaining 250 ml vegetable stock. When the meat is nice and tender, take it out of the pot and puree the sauce with the vegetables (this will make a nice creamy sauce).