Beef stew

Ingredients

• 500 g of venison stew
• 2 onions
• Vegetables for the broth: 1 carrot, 1 bunch of celery, 1 onion, 1 bunch of parsley
• 300 ml of game stock
• 250 ml of red wine
• 1 tablespoon of tomato puree
• Spices: 2 bay leaves, 3 juniper berries, 3 black peppercorns, 3 cloves of allspice, half a cinnamon stick
• salt and pepper
• clarified butter or oil paint for cooking

Reheat the goulash in a pan, stirring frequently and adding small amounts at a time.

Remove the cleaned and chopped vegetables, and brown them in the remaining fat, then pour into a saucepan.

Add the meat broth and red wine, then incorporate the spices.

Let the meat pieces simmer, covered, for one to two hours, depending on the age of the animal.

Pour thicken the sauce, strain it through a sieve to remove any vegetable pieces, then return the sauce to the meat.

Thicken the sauce with butter and flour, then season to taste.