Cubed Beef butt, stewed with herbs and other ingredients in wine and beef broth.

Ingredients:

1.5 kg of beef butt 150 gpepper 150 g of mushrooms or scallops 600 ml beef stock 600 ml red wine tr> 2 pcs carrots 2 pcs garlic cloves

/tr>

1 pc large onion 2 tbsp tomato paste 2 tbsp smooth flour 1/2 teaspoon dried thyme bean leaf pepper salt

Procedure:

1. Cut the Beef Butt into larger cubes, cut the cleaned carrots into rounds, finely chop the peeled onion, dice the bacon, and cut the mushrooms into quarters
2. Fry the bacon cubes in a frying pan, then remove them and fry the beef in small batches in the fat so that it gets nicely browned
3. Remove the meat and fry the onions, mushrooms and carrots in the pan, once the onions turn brown, return the meat and bacon to the pan, dust the dish with about 2 tablespoons of plain flour, salt and pepper, cook for a while
4. Transfer the mixture into a baking dish, and pour in the broth and wine in a ratio of 1:
1, so that the surface just covers the meat and Vegetable Recipes, add 1-2 bay leaves, cover the container and put it in the oven heated to 200 ° C, adjust the temperature after a while so that the juice in the baking dish only slightly bubbled
6.

Recommendation:

Serve the beef burgundy style with potatoes or cooked pasta.