Weekend inspiration: Beef stew with vegetables

Ingredients:
• 400 g beef round
• 2 tbsp olive oil
• 4 red onions, halved
• 2 cloves garlic, finely chopped
• 1 carrot, sliced into rounds
• 200 g mushrooms, quartered
• 2 tbsp tomato paste
• 500 ml beef stock
• 250 ml red wine
• 1 bay leaf
• fresh thyme
• salt and pepper
• 2 tbsp flour
• fresh parsley, finely chopped

Sear the beef cut into chunks in heated oil until browned, then remove and set aside. In the same pot, sauté the red onion and garlic, then add the carrot and mushrooms and cook briefly. Pour in the wine and stir with a wooden spoon, then return the meat, add tomato paste, stock, and herbs. Season with salt and pepper, cover, and simmer on low heat for about 2 hours, until the meat is tender. If you prefer a thicker sauce, add flour dissolved in a bit of water and briefly bring to a boil. Finally, sprinkle with parsley and serve with a side of your choice.
Enjoy!