- 1 bunch Soup vegetables (carrot, leek, parsnip)
- 2 Onions
- 2 Garlic cloves
- 400 grams Tomatoes
- 800 grams Pot roast
- 1 Rosemary sprig
- 8 Peppercorns
- ½ liter dry Red wine
- 2 tablespoons Vegetable oil
- 200 grams Whipping cream
- 1 tablespoon Sauce/gravy thickener
Rinse, trim and chop the soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion). Peel and chop the onions and garlic.
Place the beef steaks, soup vegetables, onions, garlic, rosemary sprig and peppercorns in a freezer bag. Pour in the red wine, seal the freezer bag tightly and place in the refrigerator for 1-2 days to marinate. Agitate the freezer bag from time to time.
Remove the beaf steaks from the marinade, let drain and season with salt and pepper. Rinse and chop the tomatoes.
Heat oil in a Dutch oven and fry the beef steaks in it all around. Strain the marinade and pour into the Dtuch oven. Add the soup vegetables and chopped tomatoes to the beef steaks and braise. Pour in the red wine, cover the oven and simmer for about 1 hour.
Remove the beef steaks from the oven and keep warm. Strain the remainder sauce through a sieve into a pan, stir in the cream and bring to a boil. Mix the cornstarch with some cold water, and stir into the sauce. Simmer until the sauce thickens. Season with salt and pepper.
To serve, slice the beef steaks and serve with the sauce and boiled potatoes. Serve with a green salad.