Beef ragout with balsamic sauce

Ingredients for 4 servings:

• 250 g onion(s)
• 400 g carrot(s)
• 800 g beef (beef ragout)
• e.g. salt and pepper
• 3 tbsp olive oil
• 1 dl balsamic vinegar
• 3 tbsp tomato paste
• 5 dl meat broth
• 3 sprigs rosemary
• 1 dl Marsala
• 1 dl red wine

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Bring water to a boil. Peel the onions, add them, and blanch for 1 minute, then refresh in cold water. Cut off the roots and press the onions out of their skins. Peel the carrots and slice them diagonally into thick slices. Season the meat with salt and pepper. Heat the olive oil in a roasting pan. Brown the ragout in 2-3 batches until hot. Remove everything. If necessary, add a little olive oil to the pan juices. Sauté the onions and carrots in it. Fry the tomato paste. Deglaze with the balsamic vinegar and reduce slightly. Add the meat again. Pour in the meat stock and add the rosemary sprigs to the liquid. Cover the ragout and simmer for 2-2.5 hours until very soft, depending on the quality and size of the meat cubes. Meanwhile, reduce the Marsala and red wine in a small saucepan by about half. Add the reduction to the ragout towards the end of the cooking time. Season to taste if necessary before serving. Homemade spaetzle or pasta, for example, go well with this dish.