Instructions

1. Peel and chop the onion very finely.
2. Peel the carrots and cut into chunks of the same size as the meat.
3. Flour your chunks of beef and make sure to remove any excess.
4. Let's start by browning the meat with the vegetables. We prefer to use a non-stick high side pan to distribute the meat well and cook at medium-high temperature until it forms a coloured golden crust on the surface, on all sides.
5. This operation can be done dry adding the fat later. We prefer to place the butter and a little oil in the pan and to add the meat and vegetables as soon as the butter has melted and the fat is really hot.
6. Make sure to brown your meat well on all sides. This will help to keep the juices in the meat, producing a tender stew.
7. As soon as the meat is nice and brown, add the glass of wine and let evaporate - this will reduce the acidity taste of the meat.
8. Add the tomato sauce, cook for 15 minutes.
9. Mix a tablespoon of flour with a little broth, enough to make a smooth paste, with no lumps. Add this paste to the stew and pour enough broth to cover the meat.
10. Cook for at least two hours at very low heat. Halfway through cooking add salt and pepper to taste.
11. Towards the end of cooking add your herbs and check if you need to add more salt.
12. Once the meat is really tender, turn the heat off.
13. Serve hot on a bed of polenta.

• Servings : 4
• Ready in : 180 Minutes
• Recipe Type : Main Course
• Ingredient : beef, carrots, extra virgin olive oil, flour, fresh passata tomato sauce, Onion, salt & pepper, vegetable stock, White wine