- Beef - 700 Grams
- Potatoes - 2 pieces
- Carrot - 2 pieces
- Bow - 1 piece
- Flour - 25 Grams
- Tomatoes - 400 Grams
- Beef broth - 420 milliliters
- Red wine - 4 Art. spoons
- Vegetable oil - 4 items. spoons
- Bay leaf - 2 pieces
- Salt and Pepper - - To taste
1. Remove excess fat from the meat and cut it into cubes 2 cm. Peel and chop the carrots. Peel and cut the potatoes into cubes. Peel onion and chop large. 2. Pour in 2 tbsp. Vegetable oil in a frying pan and heat over medium heat. Add the meat. Cook for a few minutes until the cubes turn brown. Stir meat during roasting. Put the meat in a saucepan. Preheat the oven to 150 degrees. 3. Pour the remaining vegetable oil into a frying pan, heat over medium heat and add onion. Fry, stirring constantly, for 5 minutes, until the onion softens. Sprinkle with flour and fry, stirring, for another minute. Flour is needed to thicken the sauce. 4. Stir constantly, slowly pour the broth over the onions and bring to a boil, twist the gas to the minimum. Add the tomatoes, salt and pepper. Stir well and allow to simmer over low heat for 2 minutes. 5. Pour the tomato-onion sauce into the pan. Add potatoes, carrots, bay leaves, red wine and mix well with a spoon. Place the saucepan in a preheated oven for 2 hours.
Servings: 4