Summary

Ingredients

• 500 g carrot (s)
• 250 g onion (s)
• 1 clove garlic
• 1 kg beef, from the leg
• salt
• 30 g clarified butter
• 2 teaspoons tomato paste
• 375 ml red wine
• 4 bay leaves
• 1 bunch parsley
• 1 bunch thyme
• 1 teaspoon pepper - grains, white
• 500 g mushrooms
• Sauce thickener, darker

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Instructions

1. Peel and wash the carrots. Peel the onions and garlic and cut everything into slices.
2. Wash the meat, pat dry and season with salt. Heat the fat in a casserole and brown the meat on all sides and then remove it again.
3. Fry the vegetables, onions and garlic in the frying fat. Add tomato paste. Toast a little. Add the meat again and deglaze with the red wine and about 1/4 liter of water. Add the bay leaf, thyme and pepper and cover everything for about 2 hours over a low heat.
4. Clean the mushrooms, cut them in half (wash them if necessary) and braise them for the last 30 minutes. Then sprinkle the chopped parsley on top and fold in.
5. Possibly reserve something for garnish. Take the meat and vegetables out of the pot and arrange on a platter.
6. If necessary, lengthen the sauce with a little red wine, thicken with a sauce thickener and season to taste.
7. Potato dumplings go well with it.