3 tablespoons of oil3 / 4 of a kilo of meat for cooking without fat and diced
2 leeks, cut into thick slices2 carrots, thinly sliced1 large onion, thinly sliced1 tablespoon of flour1 3 / 4 cup of beef broth1 small can of tomato pasteSalt and fresh ground black pepper to taste
Cooking time: 2 hours and a half.
Oven temperature: 150 degrees Celsius, or 300 degrees Fahrenheit.
Heat oil in a pan and fry the meat there, turning to brown on both sides.
Drain and place in a larger refractory, add the leeks and the carrots.
Then reheat the oil from the pan until the onion turns yellow or until done.
Add the flour and cook for one minute.
Cool slightly and slowly add the broth.
Put to boil, stirring constantly, add the tomato puree and season to taste.
Pour tomato sauce over the meat, cover and cook in oven at least 2 hours and a half.
Serve with oven-roasted potatoes and white rice.