- 2 cloves garlic
- 1 bay leaf
- 1 large onion
- 4 large carrots
- 2 stalks celery
- 1 sprig rosemary
- 1 kg stewing or roasting beef
- 1 bottle of good, full-bodied red wine
- Black pepper
- Chop all the vegetables and put them in a large bowl with the meat, bay leaf and rosemary and some black peppercorns. Cover with wine and marinate in a cool place for 12 hours.
- Dry the meat (but keep the liquid) and season with salt & pepper. Coat with a thin layer of flour and then put into a large pot with a couple of tablespoons of oil and a bit of butter. Sear and seal the meat for a couple of minutes on all sides.
- Add all the liquid from the marinade and the vegetables and bring to the boil. Simmer for about 2 ½ hours over a low heat turning the meat occasionally.
- When the meat is tender, remove and blend what’s left in the pot till you have a thin sauce. Bring to the boil, turn off the heat and add about 40 grams of butter, mixing well until the sauce has a sheen.
- Cut the beef into slices and cover with sauce.
Serve with mashed potatoes.