Braised in red wine

Preparation:

Preparation: In a saucepan, heat the butter and oil, then flavor the chopped carrot, onion, celery and parsley. When they have browned, add the meat, turning it several times so that it takes on a uniform colour. After ten minutes, pour two tablespoons of hot water and a first glass of wine, continuing to add as it evaporates. It will take about an hour. At this point, reduce the heat, cover and cook for about three hours until the meat is very tender and the gravy is creamy. Cut the meat into slices, arrange them on a serving plate, cover with the sauce and serve.