- Beef - 700 Grams
- Potatoes - 3 pieces
- Carrot - 2 pieces
- Bow - 2 pieces
- Garlic - 6 pieces
- Beef broth - 550 Milliliters
- Red wine - 150 milliliters
- Tomato paste - 2 items. spoons
- Cumin - 1/2 cup
- Bay Leaf - 3 Pieces
- Butter - 2 Art. spoons
- Vegetable oil - 4 items. spoons
- Sugar - 1 teaspoon
- Parsley - 1 st. a spoon
- Worcestersky sauce - 3/4 Art. spoons
- Salt for marinade - 1 teaspoon
- Salt and Pepper - - To taste
1. Cut the beef into cubes 3 cm. Peel and coarse 3 cm potatoes in cubes. Peel and finely chop onion and garlic. Cut the carrots roughly. Put the chopped beef in a container, add 2 tablespoons. vegetable oil and Worcester sauce. Sprinkle 1 tsp. salt. Mix the contents of the bowl. Cover with a food film and put in the fridge marinate for 15 minutes, while you prepare the rest of the ingredients. 2. When the meat has gone brown for 15 minutes, remove it from the refrigerator and transfer it to a colander. Rinse the marinade under running water. During rinsing, turn the dice so that more marinade is washed off. 3. Put 2 tablespoons into a large saucepan. The vegetable is small and heated on medium heat. Add the beef and fry for 3 minutes until the whole beef blushes. Add broth, wine, bay leaf and tomato paste. Mix well and twist the fire to a minimum. Leave the beef to stew for about two hours, stirring every half hour. After about an hour, add the carrots. 4. 15 minutes before the meal is ready, put the butter in a frying pan on medium heat. Add onions and fry for 5 minutes, stirring frequently. Add potatoes and fry potatoes with onions for another 5 minutes. Stir frequently so that the ingredients are evenly cooked. 5. When the potatoes and onions are fried, add them to the meat. Add the garlic, cumin, sugar and pepper. Try the taste and taste of salt. 6. Cook for another hour on low heat. Serve in deep plates, sprinkle with parsley before serving. You can freeze.
Servings: 4