Beef Stew Roast

Ingredients

• 2 onions
• 2 carrots
• 150 g celery root
• 1.2 kg beef roast (shoulder)
• Salt
• Pepper
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 200 ml meat broth
• 400 ml red wine (e.g., Chianti)
• 1 bay leaf
• 2 sprigs Rosemary
• 3 sprigs thyme
• 150 g cherry tomatoes

Instructions

1. 1.

   Preheat the oven to 160°C fan.

2. 2.

   Peel and dice the onions, carrots, and celery root. Rinse the beef, pat dry, season with salt and pepper, then brown it all over in a hot pan with oil. Remove the meat and sauté the vegetables until golden. Stir in the tomato paste, cook briefly, then deglaze with some red wine. Return the meat to the pot, pouring enough wine so that about one-third of the beef is submerged. Cover and braise in the oven for approximately 2½ hours, turning the meat every 30 minutes and adding more wine as needed.

3. 3.

   After about two hours, add the bay leaf, rosemary, and thyme to the sauce.

4. 4.

   Wash the tomatoes and add them during the last 15 minutes of cooking. Continue simmering until done.

5. 5.

   Finish by seasoning the sauce (strain if desired) and serve with sliced roast beef.

6. 6.

   Serve with mashed potatoes if desired.