Roast beef with vegetables and red wine, Grandma's style

Ingredients for 4 servings:

• 500 g carrot(s)
• 250 g onion(s)
• 1 clove(s) garlic
• 1 kg beef, from the leg
• Salt
• 30 g clarified butter
• 2 tsp tomato paste
• 375 ml red wine
• 4 bay leaves
• 1 bunch of parsley
• 1 bunch of thyme
• 1 tsp peppercorns, white
• 500 g mushrooms
• Sauce thickener, dark

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and wash the carrots. Peel the onions and garlic and slice everything. Wash the meat, pat dry, and season with salt. Heat the fat in a casserole dish and brown the meat on all sides, then remove. Brown the vegetables, onions, and garlic in the frying fat. Add the tomato paste. Brown slightly. Return the meat and deglaze with the red wine and about 1/4 liter of water. Add the bay leaves, thyme, and pepper, cover, and simmer over low heat for about 2 hours. Clean the mushrooms, halve them (wash if necessary), and braise them for the last 30 minutes. Sprinkle the chopped parsley over them and fold in. Reserve some for garnish, if desired. Remove the meat and vegetables from the pot and arrange on a platter. If desired, add a little more red wine to the sauce, thicken with a sauce thickener, and season to taste. Serve with potato dumplings.