Summary

Ingredients

• 1 ½ kg beef, (beef rump)
• 1.2 kg carrot (s)
• 1 medium onion (s)
• 3 large garlic clove (s)
• 3 tablespoon oil
• salt
• pepper
• 2 tablespoon tomato paste
• 375 ml wine, red (Burgundy)
• 375 ml broth, clear (instant)
• 3 sprigs thyme, (or slightly dried)
• 1 bay leaf
• 500 g mushrooms
• 250 g shallot (s)
• 60 g butter
• 1 bunch parsley
• 1 tablespoon sauce thickener

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Instructions

1. Wash the meat and pat dry. Dice the onion and a carrot. Chop the garlic.
2. Heat the oil, preferably in a saucepan, and brown the meat well. Add carrot, onion, tomato paste (I`ll take it out of the can, it`s more concentrated) and garlic. Let it sweat a little and deglaze with red wine and broth. Add the thyme and bay leaf, bring to the boil and place in the preheated oven. The meat must be covered and stew for 1.5 hours at 175 degrees (no convection, please).
3. Cut the mushrooms into slices, dice the shallots and fry in 30 g hot butter. Season with salt and pepper and deglaze with 150 ml of water. A quarter of an hour before the end of the cooking time, place in the oven for roasting and let it simmer.
4. Halve the remaining carrots lengthways and cut them diagonally into pieces (I`ve already sliced them). Steam the carrots in another 30 g butter. Season to taste with salt, pepper and sugar. When the cooking time is over, fold in finely weighed parsley.
5. After 1.5 hours, take the roast out of the oven and keep it warm. He can rest while doing so.
6. Stir the sauce thickener, 1-2 tablespoon, into the stock and briefly bring the sauce to the boil and season to taste.
7. Slice the meat and arrange on a plate with the carrot and mushroom sauce.
8. Thyme sprigs look very nice as a decoration. If you want, you can turn the roast with the carrots. Boiled potatoes taste very good with them.
9. Carrot vegetables do not necessarily have to be served with it, but they taste particularly delicious. Therefore, note the amount of carrots and the bunch of parsley when shopping.