Summary

Ingredients

• 2 kg beef (from the leg or shoulder)
• 1 liter red wine, Italian, dry (e.g. Montepulciano or Barbera)
• 1 root / n parsley
• 1 celery root
• 6 large carrot (s)
• 2 leeks, large (alternatively large vegetable onions)
• 4 sprigs thyme, fresh (alternatively dried)
• 6 cloves garlic
• Salt and pepper, black, a.d. Mill, coarsely ground
• olive oil
• Sauce thickener or cold flour butter

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Instructions

1. Preheat the oven to approx. 180 degrees.
2. Clean the vegetables and cut into approx. 1 cm cubes, fry them in a little olive oil and let them take lightly. Wash the meat and season with salt and pepper, also fry in olive oil and let it take on color. Bring the sweaty vegetables to the roast, add the garlic and thyme and sauté again briefly. Pour 0.5 liters of wine on top and bring to the boil. As soon as the liquid boils, add more wine (the roast should be at least halfway in red wine, if necessary, add red wine). Close the roaster tightly and stew in the oven on the middle rack for at least 3.5 hours at 180 degrees.
3. Remove the meat, wrap it in foil and let it rest for at least 15 minutes.
4. In the meantime, pass the sauce and vegetables through a sieve and bind with cold flour butter or a sauce thickener.
5. Cut the roast into slices, sprinkle with thyme leaves and serve. A coarse mashed potato with thyme and garlic croutons and green princess beans tossed in olive oil go perfectly with this.