Beef ragout in sauce

Ingredients

• 1 kg stewing beef, cut into pieces
• 2 large onions, chopped
• 3 garlic cloves, chopped
• 2 large carrots, peeled and diced
• 2 celery sticks, diced
• 2 cups beef stock
• 1 cup red wine
• 1 can crushed tomatoes
• 2 bay leaves
• 1 tablespoon dried thyme
• 2 tablespoons olive oil
• Salt and ground black pepper

Step-by-step preparation

1. Heat the olive oil in a large pot over medium-high heat.
2. Brown the beef pieces on all sides and set aside.
3. In the same pot, add the onion and garlic and cook until golden.
4. Add the carrots and celery and cook for a few minutes until soft.
5. Return the beef to the pot and mix well with the vegetables.
6. Add the beef stock, red wine and crushed tomatoes. Mix well.
7. Add the bay leaves and thyme. Season with salt and pepper.
8. Bring to a boil and reduce the heat to medium-low.
9. Cover the pot and cook for 2–3 hours, until the beef is tender and the sauce has thickened.
10. Serve the beef ragout hot with roast or mashed potatoes.