Beef in a pot

Description

The recipe won't take much time. Make sure there's enough liquid in the pot so the meat doesn't burn. Red wine can be replaced with a few tablespoons of wine vinegar. Serve the meat sliced into small pieces, together with the vegetables and sauce. This dish can be served with any side dish. Serve hot.

Instructions

1. 1

   Step 1

   Trim the fat from the beef. Wash it under running water and dry with paper towels. Cut into several large pieces.

2. 2

   Step 2

   In a pot or a heavy-bottomed skillet, heat the oil and sear the beef pieces over high heat until golden brown.

3. 3

   Step 3

   Cut the carrots into large pieces, and do the same with the celery stalks. Cut each onion into 8 pieces. Sauté the vegetables for a few minutes in the same pan where the meat was cooked.

4. 4

   Step 4

   Place the meat in a casserole dish, season with salt and pepper, add spices, bay leaf, broth, and wine. Braise the beef in an oven preheated to 150 degrees for 2 hours, turning the meat every half hour.

5. 5

   Step 5

   Add the vegetables to the pot with the meat 20 minutes before it's done.

6. 6

   Step 6

   Remove the bay leaf at the end, and check that the meat fibers separate easily, which means it is fully cooked!