Materials
6 servings
1 kilogram of onions for stew
1 kilogram of beef cut portions
500 g of tomato sauce
3 laurel leaves
1 cinnamon stick
4 cloves
Salt Pepper
1/2 cup oil
1/2 cup of wine
1/4 ounce of vinegar
3-4 cloves of garlic
Implementation
Clean the onions. Wash the calf and drain it
Blend in the blender 2 onions and garlic. Put the oil in the saucepan, eye and saturation.
Add the meat and let it sauté.
You quench it with the wine and add half the tomato to the onions. Put the fragrances in a tulle and close it. You put it in the pot.
Add salt, pepper, the rest of tomato and vinegar. As soon as you get a look, you lower it to 5 and let it simmer for 2 hours. One hour you look at it if it's zoomed. If you do not add hot water.
We also test for salt and pepper and correct if necessary. When the meat is softened, it is ready. Shake the pot roundly, do not stir with a ladle because the onions are broken.