Summary

Ingredients

• 300 g onion (s)
• 4 cloves garlic
• 300 g carrot (s)
• 125 g potato (s), flour-boilin
• 1.6 kg roast beef (beef rump)
• salt and pepper
• 6 tablespoon olive oil
• 15 g porcini mushrooms, dried
• 3 tablespoon tomato paste
• 650 ml chicken broth
• 750 ml wine, Barolo (or other red wine)
• 1 sprig bay leaves
• 3 sprigs rosemary
• 3 sprigs thyme
• 300 g tomato (s)

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Instructions

1. Clean the onion, garlic and carrots and cut into large pieces. Peel the potatoes and cut into thin slices. Season the meat and fry all over in oil in a roasting pan. Add the vegetables, potatoes, mushrooms and tomato paste and roast everything. Deglaze with broth and 250 ml of wine and cook for five minutes.
2. Cook in the oven at 180 ° C in the lower third for 1.5 hours in a closed roaster and then for 1.5 hours in an open roaster (we do not recommend convection here!). Gradually add the wine. Chop the tomatoes and add them with the herb sprigs 15 minutes before the end of the cooking time.
3. Let the meat rest in aluminum foil for 15 minutes while simmering the stew.
4. Then serve and enjoy !! Tastes great.