Beef steaks

• 100% Beef

Ingredients:

• 2-4 beef steaks (depending on the number of people)
• 1 onion
• 2 cloves of garlic
• 2 carrots
• 2 bay leaves
• 3 cloves
• 1 sprig of thyme
• 1 sprig of rosemary
• 2 tablespoons tomato puree
• 500 ml beef stock
• 100 ml red wine or dark beer (optional, for extra flavour)
• Salt and pepper to taste
• Butter or oil for frying

Preparation:

1. Seasoning and searing:

Sprinkle the beef steaks with salt and pepper. Heat a heavy-bottomed frying pan over medium heat and add a dash of olive oil or a knob of butter. Sear the beef steaks on both sides until nicely browned. Remove from the pan and set aside.

2. Sauté vegetables: 

Cut the onion and carrots into large pieces. Fry these together with the garlic in the same pan until they are light brown and add the tomato puree and stir well.

3. Extinguishing:

Add the red wine/dark beer (if using) and let it reduce for a few minutes to evaporate the alcohol. Then add the beef stock.

4. Stewing and slow cooking:

Return the beef steaks to the pan. Add the bay leaves, thyme, rosemary and cloves. Bring to the boil, then turn the heat down and let the pan simmer gently with the lid tilted on the pan.

Let the beef simmer for 2 to 3 hours until the meat is buttery soft and falls apart easily. Check occasionally if there is enough moisture in the pan, add some extra stock or water if necessary.

5. Serving:

Remove the beef from the pan and let the sauce reduce a bit if desired. Serve the beef with the sauce and possibly with mashed potatoes or vegetables of your choice.