Beef in red wine

Ingredients for 6 servings:

• 2 kg beef (cooked meat)
• 3 tbsp olive oil
• 50 g flour
• 2 tomatoes
• 4 garlic cloves
• 1 tbsp tomato paste
• 1 bunch of soup vegetables
• 750 ml red wine, strong (e.g. Cahors)
• 1 orange(s), zest grated
• 300 g onion(s) or shallots, small
• 30 g butter
• 1 tsp sugar
• 100 ml water
• 200 g bacon, diced
• 1 bunch of parsley
• salt and pepper

Instructions

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

Beef and stew

Cut the tomatoes into pieces and peel and crush the garlic cloves. Brown the meat briskly in olive oil, dust with flour, and mix well. Add the tomatoes, garlic, and soup vegetables. Season with salt and pepper. Add the wine and bring to a boil. Add the grated orange zest and simmer covered over low heat for 4 hours. Meanwhile, peel the onions and simmer covered over low heat with the butter, sugar, and water until soft and lightly caramelized. Fry the bacon in a pan without fat. Wash and chop the parsley. 15 minutes before the end of the cooking time, add the onions and bacon to the beef. Sprinkle with the parsley. Serve with mashed potatoes, pasta, or polenta.