Beef and carrot ragout with red wine cream sauce

Ingredients for 4 servings:

• 500 g beef soup meat, boneless
• 4 large carrots
• 1 large onion(s)
• 2 cloves garlic
• 1 small can of tomatoes, chopped, approx. 400 g
• 3 large bay leaves
• 1 jar red wine, approx. 200 ml
• 1 cup of cream, approx. 200 g
• e.g. salt and pepper
• Vegetable stock powder, e.g. Vegeta
• some sugar
• some sauce thickener, darker

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

from beef soup meat

Trim the meat of any fat and tendons and dice finely. Peel and dice the carrots. Peel and dice the onion and garlic. Place everything in an ovenproof roasting pan or a Roman pot, season, and toss with the tomatoes. Add the bay leaves. Braise with the lid on for 2 hours at 200°C (top/bottom heat). Pour in the red wine and cream and bring to a boil. Season to taste and thicken with a sauce thickener, if desired. We served it with pasta. It warms you from the inside. Remove the bay leaves before serving, of course.