Stufato

Ingredients for 4 servings:

• 1 kg beef
• 1 tsp salt
• pepper
• 1 tbsp flour
• 2 tbsp oil
• 1 onion(s), decorated with clove and bay leaf
• 4 carrots
• 1 small celeriac
• 1 stalk(s) leek
• 2 cloves garlic
• 2 tomatoes
• 300 ml red wine
• 1 cube of vegetable stock
• 1 tsp tomato paste
• 1 tbsp mixed or fresh herbs

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Italian roast beef

Prepare the vegetables and cut into finger-length stalks. Prepare the chopped onion, peel the garlic. Rub the meat with salt and pepper and coat in a little flour. Sear the meat vigorously in hot oil until a crust forms. Finally, add the onion and garlic. Remove the meat, reduce the heat, add the vegetables to the pot, and simmer covered until slightly reduced in size. Return the roast to the pot. Deglaze with red wine. Add the stock, herbs, tomato paste, and more pepper. Cover and simmer gently over low heat or in the oven at 180°C for 2 hours until tender. Check the liquid occasionally. (The vegetables can be chopped very finely and then strained through a sieve or pureed. This creates a thick vegetable sauce.)