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 5x5 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.