Beef stew in red sauce with carrots

Beef stew in red sauce with carrots


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



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.