Beef stew in red sauce with carrots

Ingredients

• 500 g beef for casserole
• 1 large onion
• 1 large carrot
• 1000 ml beef broth
• 50 g butter
• 50 ml "Lof" Extra Virgin Olive Oil
• 150 ml tomato juice
• 100 g peeled cherry tomatoes
• 1 tbsp. sugar
• Salt
• Pepper

Execution

• Wash the meat and dry it well using absorbent paper.
• Finely chop the vegetables and prepare the broth, which must be kept hot.
• Add the olive oil in a pan over high heat and sauté the meat on all sides until golden brown.
• Add the vegetables and keep sautéing for 2-3 mins.
• Add the wine and, when it has evaporated, add the butter, salt, pepper and sugar.
• Move everything in a pot, add the tomato sauce, the cherry tomatoes and the broth until the meat is covered. Once it comes to a boil, lower the temperature.
• Simmer for approx. 3 hours and, if needed, add extra broth, always hot.
• Serve with a side dish of your choice.