Summary

Ingredients

• g 1,500 roast beef
• 0.5 liter ½ red wine
• 250 g shallot (s)
• 4 cloves garlic
• 3 carrot (s)
• 3 tablespoon herbs Provence
• some lovage
• 5 grains allspice
• 2 bay leaves
• Soup powder (soup seasoning)
• salt and pepper
• 250 ml water

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Instructions

1. Season the roast with salt and pepper and fry all over. Then cut the shallots and the garlic into small pieces and add them to the frying fat, as well as the finely cut carrots.
2. Then fill the whole thing up with wine and season with herbs from Provence, lovage, allspice, bay leaves, soup seasoning, salt and pepper. Add about 1/4 l of water, bring everything to a boil and then slowly simmer for a good 2 hours with the lid closed.
3. When the meat is tender, remove it. Remove the allspice and bay leaves and puree the vegetables in the sauce. Season again if necessary. My semolina dumplings or my potato dumplings go well with it.