Ingredients :

BEEF 600 gr
TOMATO SAUCE 150 ml
CELERY 1 rib WHITE
ONION 1/2
CARROT 1
RED WINE 60 ml BOILING WATER OR
BROTH 400 ml EXTRA VIRGIN OLIVE OIL to taste SALT to taste PÉPÉ to
taste LAUREL
to
taste

How to prepare beef stew:

Step 1
Wash and dry the vegetables well. Peel the carrots and chop them coarsely with the celery and onion with a knife.

Step 2
Dry the meat with paper towels, then cut it into bite-sized pieces of about 3-4 cm on each side.

Step 3
Pour the oil into the bottom of a thick-bottomed saucepan and gently brown the chopped vegetables.

Step 4
Add the pieces of meat, raise the heat and brown them, stirring often.

Step 5
The meat will release liquid, so it is important that the flame is bright and that the pieces are evenly colored

Step 6
When the water in the meat has evaporated, add the red wine

Step 7
Allow to evaporate, then add the tomato paste and water. It smells like bay leaves.

Step 8
Season with salt and pepper, bring to the boil, then reduce the heat. Cook the beef stew slowly and with the lid on for about 2 hours, adding more water if it dries out too much.

Step 9
Check the cooking of the meat which should be tender and not stringy. Reduce the sauce for a few minutes over high heat, then serve the beef stew piping hot.

Storage:
The beef stew can be kept for 2 days in the refrigerator, in a special glass container. It can be frozen if you use fresh meat.