Summary

Ingredients

• 2 ½ kg beef (boneless breast and fat)
• 3 tablespoon oil
• 6 onion (s), cut into thick rings
• 6 cloves garlic, finely chopped
• 250 g tomato (s), passed
• 0.5 teaspoon ½ thyme, dried
• 0.5 teaspoon ½ paprika powder
• 1 bay leaf
• salt and pepper
• 6 carrot (s), cut into thick slices
• Parsley, fresh for garnish

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Instructions

1. Preheat the oven to 160 degrees. Heat 2 tablespoons of oil in a large roasting pan. Sear the meat in it, remove it and place it on a plate.
2. Put the rest of the oil in the roasting pan and fry the onions until translucent. Add the garlic, after 30 seconds pour in the tomatoes and remove the roast from the bottom while stirring.
3. Add thyme, paprika powder and bay leaf and season with salt and pepper. Place the meat with the onion mixture in the roaster, cover with water and bring to the boil.
4. Stew on the middle rack for 3 1/4 hours. The meat is done when it can be pricked easily with a fork. Baste with sauce every now and then.
5. Add the carrots 30 minutes before the end of cooking. Take the roasting pan out of the oven, cut the meat into slices. Reduce the sauce slightly. Place the meat on a platter, place the carrots around it and garnish with parsley.