Beef ragout

Ingredients for 4 servings:

• 500 g beef for braising, cut into 3 x 3 cm cubes
• 1 tsp salt
• 1 tsp, heaped stock, granulated or 1 stock cube, crushed
• 1 tsp, leveled caraway powder, ground
• 1 tsp, sautéed coriander, ground
• ½ tsp white pepper, ground
• 2 medium-sized onions, cut into fine quarter rings
• 4 cloves garlic, finely chopped
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1 tbsp mustard (Dijon mustard)
• 3 tbsp red wine
• 250 ml water
• 3 tomatoes, cut into large pieces
• 1 stalk(s) celery, cut into fine pieces
• 2 tbsp carrot(s), grated

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

braised beef, cooked in a crockpot

Salt the meat in a bowl, mix well with the stock powder, spices, onions, garlic, Worcestershire sauce, vinegar, and mustard. Marinate for at least 4 hours. Brown the mixture well in a frying pan. Deglaze with red wine. Reduce the red wine. Deglaze with water. Transfer to the crockpot. Add the tomatoes, celery, and carrot to the crockpot. Cook on low for 8 hours. Remove the meat and set aside. Finely purée the sauce and vegetables, transfer to a saucepan, and reduce to a smooth sauce. Season to taste and return the meat to the sauce. Let it marinate and serve.