Beef stew

Ingredients for 6 servings:

• 3 tbsp olive oil
• 2 onions, cut into thin rings
• 2 garlic cloves, chopped
• 1 kg roast beef (pot meat), diced
• 300 ml red wine
• 2 sprigs sage, fresh
• 250 ml beef broth or vegetable broth
• 1 tbsp tomato paste
• 1 tbsp parsley, freshly chopped
• salt and pepper
• 2 tbsp flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

Preheat the oven to 150°C (top/bottom heat). Heat 1 tablespoon of olive oil in a large frying pan. Add the onions and garlic and brown for about 6-8 minutes while stirring. Remove with a slotted spoon and transfer to a casserole dish. Heat the remaining olive oil in the pan, add the meat pieces and brown all over for about 3-4 minutes. Sprinkle in the flour and stir well to prevent clumping. Season with salt and pepper. Reduce the heat, add the red wine and bring to a boil while stirring. Empty the contents of the pan into the casserole dish. Add the sage, stock and tomato paste and cover the pot. Place in the oven and cook on the middle rack for about 2.5-3 hours. Remove from the oven, remove the sage and season everything with salt and pepper. Sprinkle with parsley and serve.