Beef 1 kilo

1 onion

Celery a stolk

Extra virgin olive 4 spoons

00 floar 30 grams

Thyme a spring

Black pepper to taste

Meat broth 2,5 liters

1 carrot

1 glass of red wine

30 grams of butter

1 spring of rosemary

3 sage leaves

Salt up to tast

Step 1:

FLOUR the beef meat

Step 2

HEAT the oil and butter (optional) in a large pot

ADD the chopped onion, celery and carrot

COOK them for ten minutes, until soft. You can add a little hot broth

ADD the beef

RAISE the heat and LET the meat SEAL well for a few minutes

ADD the red wine

LET IT EVAPORATE completely without covering the pan

ADD the broth

ADD the sage, rosemary, thyme, salt and pepper

Step 3:

COVER with a lid and cook on a medium heat for at least two hours

STIR occasionally

CHECK that it does not dry, in case add some broth

check that it does not dry, in case add some broth

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