Summary

Ingredients

• 1.2 kg beef (leg slices)
• 3 carrot (s)
• 3 stalks celery
• 3 onion (s), red
• 3 clove (s) garlic
• 10 g porcini mushrooms, dried
• 1 stick cinnamon
• salt and pepper
• 1 large can tomato (s)
• 0.5 ½ bottle red wine (Chianti)
• 3 bay leaves
• 3 sprigs rosemary
• Flour
• possibly chilli flakes
• possibly cornstarch

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Instructions

1. Peel the carrots, cut in half, quarter and cut into large pieces. Clean the celery, remove the threads, halve and also cut into large pieces, as well as the red onions. Steam the vegetables with the unpeeled garlic, the cinnamon stick, the rosemary, the bay leaves and the porcini mushrooms in an ovenproof dish in a little water for 5-10 minutes.
2. Preheat the stove to 180 degrees (top and bottom heat). Remove skin and tendons from the leg slices and cut into 3-4 cm pieces. Season the meat with salt and pepper and turn in flour. Knock off the excess flour. Add the meat to the vegetables. Add the tomatoes with the wine. Bring to the boil over a gentle heat.
3. Cover the pot tightly with aluminum foil, put the lid on it and put it in the oven for 3 hours. After 3 hours, season the beef ragout with salt and pepper and possibly chilli flakes. If the sauce is too thin, thicken with a little cornstarch.