This beef broth has it all, not only is it delicious but also an affordable dish for the whole family.
°800 grams of beef for cooking over low heat
°2 cloves of garlic
°50 cl of beef broth
°50 cl of water
°10 cl of red wine
°4 tablespoons. to s. of flour
°2 tbsp. to s. olive oil
°2 stalks of celery
°1 sprig of thyme
°1 bay leaf
Cut the meat into cubes and put it in the flour.
Add salt and pepper.
Heat olive oil in casserole dish on heat.
Fry the pieces of meat, which should be browned on all sides, and then set aside on a plate.
In the same casserole, saute the chopped onions for 2 or 3 minutes.
Add chopped garlic, carrot slices and chopped celery.
Mix and then pour the wine to sweeten a casserole dish. This makes it possible to restore all the meat juices stuck on the walls.
Pour the flour and stir.
Add the meat to the tagine, broth, water, thyme, bay leaf, salt and pepper.
Bring to a boil, then reduce heat and simmer, covered, for 90 minutes.
Add the washed, peeled and quartered potatoes.
Cover and let it simmer for another 30 minutes. Potatoes must be cooked.
Adjust seasoning if necessary.
Serve hot, sprinkled with fresh chopped parsley.