Italian beef stew

Preparation – 15 minutes

Pat the stewing 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 the onions and cloves of garlic and chop them finely. Peel 5 carrots with a vegetable peeler and cut them into slices. Wash the pepper and cut it into thin strips.

Finishing the Italian beef stew – 3.5 hours

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

Fry the meat until nicely browned on all sides. Now add the sliced carrot and the pepper. Fry for a few minutes, then deglaze with 300 ml of red wine. Add 700 ml of beef stock to the pan.

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

Lower the heat and leave the Italian stew to simmer for 3 to 3.5 hours over low heat. Stir well every now and then.

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