Meat stew in the oven

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Ingredients

• 800 g meat fillet;
• 2 tablespoons of flour;
• some olive oil;
• 2 cloves of garlic;
• 5 small bulbs;
• 2 celery stalks;
• 4 carrots;
• ½ bunch of thyme;
• 4 small ripe tomatoes;
• 150 ml of red wine;
• 500 ml of beef broth;
• a little Worcestershire sauce;
• 2 fresh bay leaves;
• sea ​​salt to taste;
• ground black pepper - to taste.
  
  

Cooking

Cut the fillet into small cubes and completely roll in flour.

To preserve the softness of the meat, the meat should be cut across the fibers.

Heat olive oil in a deep saucepan over medium heat. Fry the beef for 5 minutes, periodically turning the pieces of meat over until they are browned. Then put the meat out of the saucepan.

Crush the garlic, cut the onions in half and coarsely chop the celery. Peel the carrots and cut into thick circles.

Pour some more oil into the saucepan and put the vegetables in there. Add the thyme leaves to them and cook for 10–15 minutes until the vegetables are softened.

Add meat to vegetables, sifted tomatoes and red wine and mix. Once the liquid has evaporated, add broth, Worcestershire sauce and lay out bay leaves. Season with salt and pepper and place the stew in the oven preheated to 160 ° C for 3-4 hours. Finished meat should be soft.