Beef Stew with Port Wine Sauce and Vegetables

Put the roaster in the oven and preheat to 230 degrees. After 5 minutes, add the clarified butter and the seasoned meat to the hot roasting pan and roast for 10 minutes, turning the meat a liter at a time to the other side.

Cut the onions into strips, dice the carrots and celery and add them with the thyme to the meat. Gradually add the wine, tomato puree, port wine and soup. Reduce the oven temperature to 160 °C and braise the meat for 1 1/2 to 2 hours. The liquid will boil down to about one third. Season to taste. Tip: Can also be prepared on the stove top.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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