Summary

Ingredients

• 1 kg roast beef (pot roast)
• 3 tablespoon olive oil
• 175 g diced ham
• 250 g pearl onions
• 250 g carrot (s), sliced
• 2 tablespoon tomato paste
• 3 clove (s) garlic, crushed
• 300 ml red wine
• 300 ml beef broth
• 1 bouquet herbs
• 1 pinch (s) thyme
• salt and pepper
• 500 g tomato (s), peeled, diced
• 100 g olives, black, pitted
• 25 g butter
• 25 g flour

Print Recipe Pin Recipe

Instructions

1. Cut the beef into 1 inch cubes. Heat the oil in an ovenproof saucepan, brown the meat in it and remove it.
2. Add the diced ham, pearl onions and carrots and fry for 5 minutes. Stir in tomato paste, wine, broth, bouquet of herbs, thyme and spices and bring to the boil. Put the meat back in the saucepan, cover and cook in a warm oven at 150 ° C for 1.5 hours, then add the tomatoes and olives. Continue to stew for 1 hour.
3. Mix the butter with the flour, stir in and simmer gently. This goes well with rice and mixed salad.