Ingredients:
2 kilos of beef fillet in large cubes
8 cambray potatoes cut in half
2 carrots, peeled and cut into medium slices
2 tablespoons vegetable oil
2 bay leaves
2 teaspoons of salt
2 teaspoons of pepper
½ onion cut into medium cubes
5 cloves of garlic
¼ tablespoon tomato puree
¼ cup red wine
2 sprigs of thyme
2 cups of meat stock
Preparation:
1. Season the meat on both sides with salt and pepper.
2. Heat a pot, add the meat and seal it on both sides.
3. Remove the meat from the pot, add a little more vegetable oil and sauté the onion with the garlic cloves for three minutes.
4. Add the tomato puree, red wine, meat stock, sealed meat, bay leaves, thyme branches and adjust the seasoning.
5. Cover the pot when it comes to a boil, lower the heat and cook for an hour and a half.
6. Add the carrots and potatoes, cover the pot and cook for 10 more minutes.
7. Serve this delicious beef stew with potatoes and carrots
