Beef with Mashed Potatoes and Carrots

For the meat, rinse soup vegetables and cut into chunks. Peel onions and garlic and chop finely.

Slice meat, rinse and pat dry. Add bone to a roasting pan. Season slices with salt, pepper and rosemary. Cook in fat on both sides in roasting pan. Remove and set aside. Add vegetables, onions and garlic and saute. Pour in tomato paste, briefly cook and then pour in wine. Add beef stock, bay leaves and allspice. Simmer for 1 1/2-2 hours over medium heat and half covered. Add water while cooking if necessary.

Meanwhile, peel potatoes, rinse, cut into quarters and cook in a pot of boiling salted water until knife-tender, about 20 minutes. 

Peel carrots. Cut into thick rings measuring about 1 cm (approximately 1/2 inch) and saute in a pan with melted butter. Add sugar and broth. Cook over medium heat, covered, for about 15 minutes. Season with salt and pepper.

Drain potatoes and let dry. Press through a potato ricer and process with milk and butter into a smooth puree. Season with salt, pepper and nutmeg.

Pour vegetable mixture through a sieve and bring remaining broth to a boil again. If necessary, add flour and butter to thicken (flour and butter should be in a ratio of 1:1, kneaded together).