* Aged casserole *

* Aged casserole *

* Ingredients

° 3 kilos roast, shoulder
° Salt and pepper to taste
° 2 tablespoons olive oil
° 1 onion, chopped
° 3 cloves garlic, crushed or pressed
° 1 tablespoon tomatoes puree
° 2 tablespoons flour, potato flour
° 1/2 cup red wine
° 2 cups ground meat
° 2 small yellow potatoes
° 1 carrot, chopped
° 2 bay leaves
° fresh parsley or coriander
° fresh thyme

* instructions

Start by seasoning the meat on all sides with salt and pepper.
Heat the oil in a skillet or large skillet. Grill on all sides to lock in moisture and flavor [15 minutes] Place on a plate to cool.

Add the onion and garlic to the remaining oil in the pan and cook until the onion becomes translucent (about 2-3 minutes). Then add the tomato puree and then the flour. The flour absorbs all the oil/moisture. Add the wine, cover and reduce for 1-2 minutes. Add the beef, bay leaves and a few sprigs of fresh thyme.

Put the meat back into the pan. Carrots and potatoes should be placed next to the soup. Bake, covered, at 350°F for 2 1/2 to 3 hours.
Garnish with fresh parsley or coriander before serving.
Enjoy!!