Ragout of beef cooked in chianti red wine with shallots and Rosemary

Ingredients for Ragout of beef cooked in chianti red wine with shallots and Rosemary

Instructions for Ragout of beef cooked in chianti red wine with shallots and Rosemary

To prepare the Ragout of beef cooked in chianti red wine with shallots and Rosemary recipe, please follow these instructions:

Cut the beef into cubes of 3 x 3 cm and turn it in the flour. heat the oil in a large pan and fry up the meat to my 2-3 it is browned on all sides. Take the meat out of the pan.

Arrow the onions and cut them into slices. Willow leaves of rosmarinen and rose both in the pan. And then put the meat back in the pan. Got the red wine and simmer for 5 mins.

Rinse the tomatoes and cut them into quarters. Arrow white onions and chop them roughly. Chop also cinnamon crunch just fine and got it all up in the pan. Add the broth. Now let it all simmer, covered, for another 1 ½ hour. Pipes along the way and add if necessary. a little more water.

When the Court is finished, the taste with salt and pepper.

Serve with fresh bread.