Stewed meat with vegetables in the oven

The main process of turning meat into an ideal dish takes place in the oven, so we start by turning it on to warm it up at 170 degrees.

It is better to take beef of the highest quality, the tenderloin will fit perfectly, but you can just use the pulp. If there are films or connective tissue on the meat, be sure to remove it, it will remain rigid and may spoil the impression of the dish.

We wash the meat with running water, dry it and cut it into small pieces. The frying pan, which can then be placed in the oven, put on medium heat, pour olive oil and fry the meat. If there is no such frying pan, before sending it to the oven, we transfer the workpiece to a pot or a baking dish.

It is very important that the meat is not stewed, namely fried. To do this, put the pieces in one layer, fry, transfer to a plate and proceed to the next portion until we overcook all the meat.

Peel the onion and garlic, wash and cut into small cubes. We send it to the frying pan and fry for about three minutes, stirring constantly with a spatula, so that the pieces of meat lag behind the bottom and get into the sauce.

Return the meat to the pan, add broth, tomato paste, balsamic vinegar, thyme, bay leaf, salt and pepper to it. Mix until smooth. We add flour to the meat, while stirring constantly so that lumps do not form, it will be very difficult to get rid of them in the future.

To complement the taste, you can add dry red wine. Alcohol will evaporate during the heat treatment, only a shade of taste will remain. If the wine is not used, add the same amount of broth to replenish the amount of liquid.

Close the lid and put it in the oven for 2 hours. During this time, the meat will become soft and tender, and the sauce will thicken sufficiently. During this time, we peel potatoes and carrots. Cut the vegetables into large chunks.

After two hours, add potatoes and carrots to the dish, mix, and put in the oven for another 30 minutes until the vegetables are ready. The finished dish is decorated with chopped parsley and served to the table.

Bon appetit!