Beef and carrot stew

Ingredients for 4 servings:

• 800 g beef for goulash, diced
• 4 tbsp olive oil
• 2 large onions
• 3 garlic cloves
• 2 beefsteak tomatoes
• 1 bay leaf
• 2 tsp thyme
• Salt and pepper from the mill
• 375 ml red wine, dry
• 200 g shallot(s)
• 250 g carrot(s)
• 2 bunch parsley, flat, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mediterranean touch

Heat the olive oil and brown the meat in batches, then remove. Slice the onion into thin half rings and fry in the frying fat until translucent. Add the garlic. Blanch the tomatoes, peel them, and chop them finely. Add them to the pot with the meat and onions. Add the bay leaf and thyme, season with salt and pepper, and pour in the red wine. Bring to a boil, then cover and simmer over low heat for 1 hour. Peel the shallots and carrots. Cut the carrots into 2 cm long pieces and stir them into the meat mixture with the whole shallots. Simmer everything for a further 45 minutes. Season to taste, sprinkle with parsley, and serve. Variation: The stew tastes even more Mediterranean if you braise some pitted black olives with the carrots and shallots.