Beef
Description
The recipe won't take much time. The meat is braised with a large amount of liquid ingredients: broth (or water), red wine, and tomato paste. As a result, the meat pieces turn out tender and juicy, and the sauce becomes aromatic. This meat can be served with any side dish of your choice. Serve hot.
Instructions
- 1
Step 1
Rinse the beef fillet and cut it into equal small cubes. Roll the meat cubes in sifted flour, shaking off any excess flour.
- 2
Step 2
Peel and wash all the vegetables. Finely chop the carrots, celery stalk, onion, parsley bunch, and bacon, and place them into a heavy-bottomed pot, casserole dish, or Dutch oven. Add butter, olive oil, and sauté over low heat.
- 3
Step 3
Then add the meat and let it brown on all sides. Pour in the red wine and reduce over high heat. Next, pour in enough hot broth mixed with tomato paste to cover the meat about two-thirds. Season with salt and pepper, and simmer for an hour and a half. If the sauce is too thin at the end of cooking, reduce it over high heat.