Beef in red wine

Name: beef in red wine
Cook time: 25 min
Total time: 325 min
Yield: 4
Cuisine: Italian
Ingredients: 750 g beef rib; 375 ml full red wine; 3 toe garlic; 200 g winter carrot; 2 stem celery; 2 onion; 2 el traditional olive oil; 10 g unsalted butter or margarine; 2 broken sprig of rosemary; 140 g tomato paste can of 40 g; 2 clove; 1 beef broth tablet

Italian ribs beef stew with full-bodied red wine, celery, winter carrot, rosemary, clove and onion

Ingredients

Directions

Place the meat with the bay leaf from the packaging in a bowl. Pour in the wine and leave to marinate in the fridge for at least 2 hours.
In the meantime, finely chop the garlic, the carrot in slices, the celery in the bows and the onion in half rings.
Remove the meat from the wine and drain on kitchen paper. Save the wine. Heat the oil and butter and fry the meat for 5 minutes. Turn halfway.
Take the meat out of the pan. Fry the garlic, rosemary and all vegetables in the same pan.
Add the tomato paste, cloves and the bouillon tablet and pour the wine.
Bring to the boil while stirring. Turn down the heat, put the meat back in the pan and leave to cook in 3 hours with the lid slanted on the pan.
Remove the cloves and rosemary. Remove the meat from the pan, keep warm under aluminum foil. Season the vegetables with pepper and salt.
Divide the meat into pieces and serve with the vegetable-wine sauce.