This dish can be safely called a classic. The stew is soft like steamed, but is impregnated with amazing aromas of spices!
My family loves this version of meat dishes and I cook it often, especially on weekends. You do not need to bother too much: if you follow the exact instructions in the recipe, the meat is prepared easily and get a delicious
- 500 g beef
- salt, freshly ground black pepper
- 3 tbsp. l. olive oil
- 2 onions
- 6 small carrots
- 3 tbsp. stock
- 1 tbsp. red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Preheat oven to 180 degrees . Liberally prisyp piece of meat with salt and black pepper.
- fry in olive oil finely chopped onion and grated carrot. When zazharki is ready, put it in the meat and fry for a couple of minutes on all sides until golden brown.
- In refractory form lay out the onion, carrot and meat zaley wine and broth. Add fresh herbs. Carcasses of meat for about 90 minutes in the oven, on the need to share a little more broth during cooking.
I like to add a couple of cloves of garlic grated to the meat at the end of cooking. The aroma just does not describe in words! Try the recipe for this course, if you have not yet prepared the meat wrong. This is the surest way to cook tender beef, no hint of stiffness!
Share with your friends the recipe of delicious dishes, they will want to try it!