Braised Beef

Preparation:

Preparation: Take 600 g of beef, 100 g of lard cut into squares and 1 large chopped onion. In the saucepan, over medium heat, brown the squares of lard, then remove them. Put the unseasoned beef into the pan and let it brown on all sides. Remove it from the pot. Add some chopped vegetables (chopped carrots and onions) to the sauce that remains in the pan. Bring to the boil by constantly removing and add 1 teaspoon of tomato puree. Wait for the mass to take on a nice brown color (on the one hand to remove the acidity of the tomatoes and on the other hand to make the sauce tastier). Add: 1 tablespoon of flour and stir until well incorporated. Quench with a cup of red wine and 3 cups of broth, salt and pepper the meat and put it back in the sauce! Leave the braised meat to cook again, covered and on a low flame, for 1 hour.