Haqqında
Pat the beef dry with paper towels. Season generously with salt and pepper, then toss in flour until lightly coated. Heat olive oil in a large heavy pot over high heat. Sear the beef in batches, 3–4 minutes per side, until deeply browned. Remove and set aside. In the same pot over medium heat, cook the onion for 5 minutes until soft. Add garlic and celery, cook for 2 more minutes. Stir in tomato paste and cook for 1 minute. Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Simmer for 3 minutes. Return the beef to the pot. Add broth, carrots, potatoes, thyme, rosemary, and bay leaves. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2.5 to 3 hours, stirring occasionally, until the beef is fall-apart tender. Remove the bay leaves and herb sprigs. Taste and adjust seasoning. Serve hot with crusty bread or mashed potatoes.
Tərkibi
- 1 1 kg beef chuck, cut into 4cm cubes
- 2 3 carrots, peeled and chopped
- 3 4 potatoes, peeled and cubed
- 4 2 onions, diced
- 5 4 garlic cloves, minced
- 6 3 celery stalks, chopped
- 7 600 ml beef broth
- 8 200 ml red wine
- 9 3 tbsp tomato paste
- 10 3 tbsp olive oil
- 11 3 tbsp all-purpose flour
- 12 4 fresh thyme sprigs
- 13 2 fresh rosemary sprigs
- 14 2 bay leaves
- 15 Salt and black pepper