Summary

Ingredients

• g 1,000 beef, from the le
• 2 medium onion (s)
• 2 carrot (s)
• 2 stalks celery, also leaves
• 500 ml red wine
• 200 ml beef broth
• 10 small shallot (s)
• 200 g potato (s), small (triplets)
• 1 bulb garlic, fresh
• 2 tablespoon tomato paste
• 2 tablespoon turnip greens (sugar beet syrup)
• salt and pepper

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Instructions

1. Cut the meat into 6-7 chunks, mix with olive oil, pepper and chopped garlic. Leave to stand overnight in a bag in the refrigerator, tightly closed. If necessary, vacuum seal the meat.
2. Sear the meat on high heat on all sides. Add the finely chopped onion and gradually let it darken a lot by moistening it with a little water. Add tomato paste, roast it well and then deglaze everything with the broth.
3. Chop the vegetables (without shallots and triplets) and add. Cover everything with wine and let simmer covered for at least 2 hours. Stir every now and then.
4. Peel the shallots, add them with the potato spoons and continue to simmer covered for about 30 minutes. Season to taste with turnip tops. Possibly thicken. Add salt and pepper to taste.