Beef stew and carrot

3_06095 BEEF STEW and carrot INGREDIENTS for 4 PEOPLE 1.6 kg of beef chunks, 3-4 small pieces of oxtail, 2 onions, 50 cl dry white wine, 2.5 kg of carrots, a bunch of parsley, a sprig garnish, olive oil, salt and pepper.

In a large saucepan with lid, heat the olive oil.

Add the chopped beef, except for the tail and fry gently, stirring with a wooden spoon.

Peel the onions and cut into thin slices, add them to the meat with the bouquet garni and wine.

Stir, add salt and pepper.

Cover the meat with cold water, put the lid on and cook fresh focus for about an hour and 1/2.

Wash the carrots, carrots thoroughly and cut into thin slices.

Add the carrots in casserole with meat and stir.

Add the tail pieces, cover and simmer 45 minutes yet.

Carefully wash and dry parsley and finely tritatelo.

When cooked, remove the meat from the pot and place it on a serving dish with the carrots.

Boil the broth, add the parsley, stir carefully.

Pour the sauce over the stew and serve.