For 4-5 persons, calculate around 500 g beef ragout and 1 kg vegetables (Brussels sprouts, carrots, onions, etc.)
Take the meat out of the refrigerator 30 minutes before frying
Fry the meat (in portions, if necessary) in a casserole with a little oil. If the meat loses a lot of water, preventing it from browning, heat some oil in a frying pan and fry the meat (in portions, if necessary)
- Once the meat has been browned all over, deglaze it with some red wine. When the wine starts to boil, add more red wine over time until the meat is just about covered. Adjust the heat to maintain a good simmer
- Add a tea spoon of beef bouillon, some salt, pepper and a table spoon of tomato concentrate
- Stir-fry the sprouts in a little oil, then add the carrots sliced into thick sticks and the onions cut into halves to the meat
- Add some garlic cloves
If necessary, add some water so the liquid reaches about half the height of the vegetables
Let it simmer for around 1 ½ h, stirring every once in a while (calculate the time starting from when the meat starts to simmer.
Serve with spätzli or mashed potatoes.
This wintery dish is accompanied wonderfully by a glass of Pinot Noir Colline de Géronde.