Italian beef stew

Preparation – 15 minutes

Pat the beef dry with some kitchen paper. Cut into even cubes of about 2 by 2 centimetres. Put the meat in a large bowl and add salt, pepper and a tablespoon of flour.

Stir well and add more flour if necessary, making sure that the meat is completely covered with a thin coating of flour.

Peel and finely chop the onions and garlic cloves. Peel 5 carrots with a vegetable peeler, then slice them. Wash the pepper and cut it into thin strips.

Finishing the Italian beef stew – 3.5 hours

Add a splash of sunflower oil to a frying pan over a medium-high heat. Add a knob of butter, and let it melt. Sauté the onion and garlic, then add the beef to the pan.

Brown the meat nicely on all sides. Add the slices of carrot along with the pepper. Fry for a few minutes, then deglaze the pan with 300 ml of red wine. Add 700 ml of beef stock to the pan.

Stir the tomato purée into the sauce and add 5 cloves, 3 bay leaves, 3 sprigs of thyme and 3 sprigs of rosemary. Season to taste with salt and pepper.

Turn down the heat and let the Italian stew simmer over a low heat for 3 to 3.5 hours. Stir well from time to time.

Serve with pasta and a crisp salad. Enjoy your meal!