Meat in wine and tomato sauce

Description

Tender pieces of beef with vegetables, wrapped in spicy and moderately thick sauce. This dish will please the taste buds and sense of smell and vision - rich, balanced flavour, bright colours and a magnificent aroma. Inspired by the recipe from the book Julia child "I will teach you to cook"

Ingredients

Beef

1600 г
Onion

3 шт
Carrots

3 шт
Butter

50 г
Vegetable oil

8 ст. л.
Salt

1 ч. л.
Sugar

4 ч. л.
Semi-sweet red wine

750 мл
Tomato paste

3 ст. л.
Bay leaf

4 шт
Allspice

5 шт
Black pepper
Oregano
Marjoram
Garlic
Seasoning
Coriander

1 ч. л.
Water
Flour

3 ст. л.

Cooking

Prepare the necessary products. Wash the meat well and dry, the onions and carrots to clean. The oven to turn on to heat up to 170 degrees.

Meat cut into cubes with sides of about 3 cm, onion - quarter-rings, carrots - diced small. I for these purposes use a knife with a wavy blade, so it turns out beautiful texture of carrot cubes.

In a deep pan (or pot, as in my case) pour 5 spoons of oil and heat. In hot, but not Smoking oil, add the meat and on high heat fry until Golden brown. Is ready place the meat in a baking dish with a slotted spoon and leave the fat, it is still useful to us.

On a separate frying pan, heat 3 tablespoons of oil and sauté the vegetables. Remove the vegetables from the pan with a slotted spoon as well. Remaining beautiful oil we use for frying flour.

Vegetables to put on the meat. Shape better use with the cover. I baked it in a large roaster.

In a frying pan with oil in which you fried the vegetables, melt the butter. Pour the flour and a good RUB. Sauté for 2 - 3 minutes and with continuous stirring, it is better to use a whisk, pour a glass of wine. Boil for just a minute.

The resulting wine sauce add to meat with the vegetables and mix well to evenly distribute.

Preheat the mold with butter, which was roasted meat. Pour in the hot oil Provencal herbs, coriander, marjoram, oregano, and black pepper and mix well.

Then pour tomato paste diluted with water to a thick juice. Or to use a thick juice. Add garlic and mix well. Fry on medium heat for 3 -5 minutes.

Then pour all of the remaining wine, add salt and sugar. Boil at low boil for 3 minutes - 4. Try on salt and sugar, adjust if necessary to your taste.

Pour the resulting sauce meat with vegetables. Add the allspice and Bay leaf. Lightly stir the pieces so the sauce is evenly distributed in form. Cook until no cover, in the oven. After about half an hour gently stir the dish to form a crust on the sauce.

Bake, supporting the poor the boiling juices, about 1 - 1.5 hours, depending on the softness of the meat. For 10 to 15 minutes before the end of roasting, when the meat became soft, to close the form with a lid. After cooking the dates the dish to stand off but still hot oven for about 10 minutes.

Garnish can serve mashed potatoes, boiled rice or pasta. When serving, sprinkle with fresh parsley. Bon appetit!

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