INGREDIENTS

6 large carrots, cut into large pieces

2 large chopped onions

5 sliced ​​celery stalks

1/2 turnip cut into large slices

3 tbsp of flour,

1 tbsp of paprika

1 package of fresh mushrooms cut in half

2 pounds of beef (cubes with stew or roast of palette)

2 tbsp. tomato paste

1 tbsp of thyme

1/4 tbsp of pepper

1 tsp of salt

2 cloves of garlic, minced

2 bay leaf

3 cups beef broth

1 cup of dry red wine

PREPARATION

Preheat the oven to 225F.

In a casserole, heat oil and cook carrots, onions, garlic, celery and mushrooms.

Mix the flour and paprika.

Roll the cubes of beef.

Brown the meat on all sides in the same casserole.

Add the other ingredients.

Sprinkle with broth and wine until meaty. If liquid is missing, add a little water.

Bring to a boil.

Cover and bake.

Bake 5hrs, or until meat flakes easily with fork.

Serve with crushed potatoes and a green salad. (if you want, add potatoes cut in half from the beginning of cooking, the dish will be complete).