Mediterranean Roast Beef

Preparation:

• Preheat the oven to 180 °.

• Peel and finely dice the carrots and onions. Wash and dry the celery and cut into large cubes. Provide.

• Finely dice tomatoes and olives, place ready.

• Coarsely crush the pepper and allspice in a mortar.

• Peel the garlic cloves and cut into slices. Provide.

• Mix the vegetable stock.

Preparation:

• Rinse the meat with cold water, pat dry, pepper and salt on both sides and fry well on all sides in a large saucepan in a little oil.

• Take the meat out of the pan and place in a roaster.

• Roast carrots, celery and onions in the frying oil. Then add the tomatoes, olives and bacon and fry briefly. Deglaze everything with the wine and bring to the boil briefly.

• Now put the vegetables including wine with the meat in the roaster. Spread the garlic, bay leaves, ground spices and the fresh herbs evenly over the top. Close the roasting pan with the lid and put it in the oven on the lowest shelf for at least 2 - 2 1/2 hours and let it stew until the meat is tender. (a larger piece of meat takes a little longer).

• After half the cooking time, pour in the vegetable stock.

• Before serving, remove the herb stalks and bay leaves. If you like the vegetables a little more bound, you can puree some of them or bind the stock with cornstarch. (However, I thought it doesn't have to be) Possibly add seasoning, which should be done very carefully, as the bacon, tomatoes and olives already give off a lot of flavor.

• Cut the meat into slices and serve with the vegetables. Broad ribbon noodles, but also polenta, taste great as a side dish.

• This is a very low-fat and easily digestible "summer" dish, so it should come at some point ........ Bon appetit ................