for 4 people

Stew

	oil for frying
600 g	beef ragout (e.g. shoulder)
1 tsp	salt
a little	pepper
1 tbsp	white flour
2	red onions, cut into wedges
2	garlic cloves, sliced
1 tbsp	tomato puree
2 ½ dl	red wine
3 dl	beef bouillon
3 sprig	thyme
2 tbsp	balsamic vinegar
	salt and pepper to taste

How it's done

Stew

Heat a dash of oil in a cooking pot. Add the meat in batches, fry for approx. 5 mins. per batch. Remove, season, dust with flour. Reduce the heat, wipe away the cooking fat, add a dash of oil. Add the onions and garlic, sauté for approx. 3 mins. Add the tomato puree and cook briefly. Pour in the wine, bring to the boil, reduce by half. Add the stock and thyme, bring to the boil. Reduce the heat, return the meat to the pan along with the cooking juices, cover and braise over a low heat for approx. 2 hrs. Add the balsamic, mix, season.

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