Ingredients (6 servings)

• 1 cup vegetable or beef broth
• 1 cup white wine
• 1 cup pureed tomatoes
• 2 tbsp of tomato paste
• ½ tsp of paprika
• 1 bay leaf
• 1 tsp of dried or fresh Thyme
• 2 tsp of dried or fresh parsley
• 1 large onion, chopped
• 2 chopped cloves of garlic
• 2-3 pounds of cubed beef
• 3 large carrots, sliced
• 1 package of mushrooms, halved
• 2 tbsp of softened butter combined with two tbsp of white flour

Preparation

1. Remove the meat from the fridge about 30 minutes before cooking. Pat dry with paper towels and coat with salt and pepper.
2. In a large saucepan, sauté the onion and garlic in butter until browned. Make room for the meat in the center of your saucepan.
3. Add the cubes and sear for 2 minutes over high heat.
4. Add the broth, wine, tomatoes, tomato paste and spices.
5. Cover and simmer for 2 hours.
6. Add carrots, cover and cook for 30 minutes.
7. Meanwhile sauté the mushrooms in a pan with butter and set aside.
8. Stir in the flour and butter mixture until thickened. Add the mushrooms.
9. Adjust seasoning to taste.
10. Serve with mashed potatoes with savory herbs and a slice of fresh crusty bread.