Meat Recipes by Carlos Mirasierras

Ingredients:
5 tablespoons olive oil
2 cloves of garlic
500 cc of beef broth
200 g onion
3 tablespoons flour
1 bouquet herbs
1 pinch of peppercorns
1 pinch of salt
800g stewing beef
200 g of crushed tomato
500 cc of red wine
200g carrots
Preparation:
Clean and cut the meat into cubes of about one and a half inches; salt and pepper and
dredge in flour.
Chop the carrots, onions and garlic finely.
Brown the meat in a pan with some oil over a medium-to-high heat; remove from the
pan and reserve.
Next, fry the onion, carrot and garlic in the same oil for a few minutes. At this point, add
the meat, tomatoes, wine, broth, peppercorns and bouquet garni.
Stir it all and let simmer for about 2 hours over low heat.
Stir occasionally to keep it from sticking to the bottom and watch that the broth does
not dry up. Remove the bouquet of herbs. In the last minutes of cooking, check the
thickness of the sauce and, if necessary, add in a little cornstarch diluted in water.

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Pork Cheeks Stewed in Wine

Code06
6