Red Wine Beef Stew

Mix the red wine with the olive oil, salt and pepper. Tie the thyme with the rosemary and the bay leaf to a bouquet garni.

Layer the meat and the carrots, onions and garlic in a sealable container, put the bouquet garni in the middle and then pour the red wine mixture over everything. Close the jar and let the meat marinate for at least 24 hours.

Then strain everything, catching the marinade. Fish out the meat. Now put some of the marinated vegetables in a casserole, add about half of the mushrooms and half of the mashed tomatoes.

Now turn the meat piece by piece in the flour and layer on the vegetables. Pepper vigorously once. Add the bouquet garni. Now pour the rest of the marinated vegetables, the rest of the champis and the rest of the mashed tomatoes on top.

Now pour the marinating liquid over it and pour in enough beef stock so that everything is just covered with liquid. Now preheat the oven to 180 degrees. Put the lid on the casserole and place on the stove and bring to a boil over high heat and then put it in the oven for 2.5 - 3 hours.

The ragout is ready when the sauce is nice and creamy and the meat almost crumbles when you prick it with a fork. A mashed potato or noodles go well with it, we had napkin dumplings with it. Incidentally, it tastes much better when warmed up.