Summary

Ingredients

• 30 g butter
• 900 g meat (braised meat)
• 150 ml wine, red, dry
• 1 can tomato (s)
• 2 tablespoon tomato paste
• 3 tablespoon oil
• 3 onion (s), chopped
• 4 cloves garlic
• some cinnamon
• 0.5 teaspoon ½ oregano
• 4 tablespoon parsley, chopped
• 150 ml water

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Instructions

1. Melt the butter in a large and heavy roasting pan or deep pan and fry the meat, cut into 5 cm cubes, brown on all sides. Deglaze with half of the wine and pour in the tomatoes, tomato paste and the boiling water and let simmer for 10 minutes. Heat the oil in another pan and sauté the onions and garlic, then add to the meat. Season with cinnamon, oregano, salt and pepper.
2. Cover the stew and let it simmer over a low heat for about 1.5 hours, until the meat is very soft. Meanwhile pour in the rest of the wine. Garnish with the chopped parsley and serve.