Summary

Ingredients

• 750 g beef, lean
• 3 onion (s)
• 500 g Brussels sprouts
• 500 g carrot (s)
• 3 tablespoon oil
• liter ⅛ white wine
• 0.25 liter ¼ water
• 1 teaspoon stock, grained
• 1 bay leaf
• 1 teaspoon thyme, dried
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Dice the meat. Peel the onions and also cut them into cubes.
2. Heat the oil in a saucepan and fry the meat on all sides. Add the onions and sweat until translucent. Add wine, water, granulated stock and bay leaf and let everything stew for about an hour.
3. In the meantime, clean and wash the Brussels sprouts and carrots. Cut the carrots into thick sticks, leave the Brussels sprouts whole. Add the vegetables to the meat. Season with salt, pepper and thyme and let simmer for 20-30 minutes. Serve with fresh baguette.