Summary

Ingredients

• 2 kg roast beef from the bow
• 2 tablespoon olive oil
• 175 ml vegetable stock
• 1 onion (s), red
• 1 bell pepper (s), red or yellow
• 250 ml red wine, drier
• 175 ml tomato puree, thin
• 1 carrot (s), sliced
• 4 cloves garlic
• 1 pepper (s), cut lengthways and kernels removed
• 8 prunes, pitted
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Heat the oil in a large, non-stick pan. Add the meat and sear it vigorously on all sides so that the pores close. Place on a plate and set aside loosely covered with foil.
2. Fry the onion in the pan, then add the stock. Cook with the lid on for 4 - 5 minutes, then remove the lid and simmer over reduced heat. Add the peppers that have been pitted and cut into strips. Cook, stirring, until the liquid has evaporated and the strips are soft.
3. In the meantime put the wine and tomato puree in another saucepan and let it boil.
4. Put the onion and pepper mixture in a roasting pan. Add the carrot, garlic and chilli pepper. Place the meat with the juice on the vegetables, season with salt and pepper. Pour the reduced wine over it. Close the roasting pan and stew in the preheated oven (180 ° C) for 1 hour. Then reduce the oven temperature to 120 ° C and let the meat stew for 2 - 2 ½ hours until it is very soft.
5. Place the roast on a plate and cover.
6. Puree the sauce with all the vegetables in a blender and strain through a sieve. Briefly heat the sauce together with the prunes again. Cut the meat into thin slices across the grain and serve with the sauce.
7. Per serving: 556 kcal, 21 g fat, 33% fat calories