Peel and finely dice the onions. Peel, wash and dice the carrots. Clean the chilli, cut lengthways, core, wash and finely chop. Wash the rosemary, pat dry, pluck the needles and roughly chop.

Pat the meat dry and season with salt and pepper. Heat the oil in a suitably sized pan. Sear the meat all around for about 5 minutes. Add onions, carrots and rosemary, dust with powdered sugar and continue frying for 1-2 minutes. Stir the tomato paste into the vegetables and sauté briefly. Add the chilli and bay leaves.

Deglaze with wine and 1/4 l water. Bring to the boil and stew covered for approx. 2.5 hours, turning the roast twice.

Lift the roast out of the stew and keep warm. Bring the stock to the boil. Mix the starch and 2-3 tablespoons of cold water until smooth. Stir in the stock, bring to the boil and simmer for 1-2 minutes. Season the sauce with salt and pepper. Slice the roast and serve with sauce.

Potato and celery mash tastes good with it.

Tip 6: I served the beef roast with broccoli and a mixed green salad.