Ingredients:
1.4 kg of roast beef
2 tablespoons flour
2 tablespoons of rapeseed or any other vegetable oil
1/2 cup water
1/2 cup red wine 1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme 1 teaspoon salt
1/4 tsp ground black pepper
1 onion, chopped
6 red potatoes, rinse and cut in half
6 carrots, peeled and cut into 5 cm slices
8 pearl bulbs, peeled and cut in half
Cooking:
Preheat the oven to 175 degrees C.
Sprinkle the beef evenly with flour and set aside. Heat the oil in a heat-resistant frying pan with a lid over medium heat. Fry beef on all sides for about 10 minutes in total; remove from heat. Pour in water and wine. Sprinkle with basil, marjoram, thyme, salt and pepper. Put onion slices on beef.
Cover the frypot and bake in a preheated oven for 3 hours. After 3 hours, you can add potatoes, carrots and pearl onions. Pour in a little extra water if the roast looks dry. Continue to bake again with a lid until the roast is easily detached with a fork, for about another 1 hour.
1.4 kg of roast beef
2 tablespoons flour
2 tablespoons of rapeseed or any other vegetable oil
1/2 cup water
1/2 cup red wine 1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme 1 teaspoon salt
1/4 tsp ground black pepper
1 onion, chopped
6 red potatoes, rinse and cut in half
6 carrots, peeled and cut into 5 cm slices
8 pearl bulbs, peeled and cut in half
Cooking:
Preheat the oven to 175 degrees C.
Sprinkle the beef evenly with flour and set aside. Heat the oil in a heat-resistant frying pan with a lid over medium heat. Fry beef on all sides for about 10 minutes in total; remove from heat. Pour in water and wine. Sprinkle with basil, marjoram, thyme, salt and pepper. Put onion slices on beef.
Cover the frypot and bake in a preheated oven for 3 hours. After 3 hours, you can add potatoes, carrots and pearl onions. Pour in a little extra water if the roast looks dry. Continue to bake again with a lid until the roast is easily detached with a fork, for about another 1 hour.