BEEF STEW AND KOMBU
500 g Chuck of veal
2 Garlic cloves
70 g Onion
200 g Carrot
100 g Tomato sauce
5 g dried Kombu
00 g Red wine
1,5 liters veal or chicken broth
70 g flour approx.
Salt and pepper
1. Wash the garlic, onion and carrot and cut it in cubes.
2. Season and cut in 5×5 cm. Flour and brown over high heat and set aside.
3. In the same container brown: garlic, onion, carrot. Add the tomato, bay leaf and kombu. Finally, incorporate the meat and red wine. Let the wine reduce for 5 minutes.
4. Add the beef or chicken broth. Stew slowly for an hour or until meat is tender.