'2 kg of beef, cut into 2.5 cm cubes', Olive oil for frying, '1 cup of red wine', Water, '2 large carrots, cut into various pieces', '1 large onion, cut into 4 pieces', '1/2 cup of mushrooms (optional)', Salt and black pepper to taste
'2 kg of beef, cut into 2.5 cm cubes', Olive oil for frying, '1 cup of red wine', Water, '2 large carrots, cut into various pieces', '1 large onion, cut into 4 pieces', '1/2 cup of mushrooms (optional)', Salt and black pepper to taste
In a large Dutch oven, heat a little oil and brown the beef on all sides
Remove the beef from the pot and set it aside
Add the wine and enough water (about 4 liters) to cover the beef, leaving at least 8 cm of space above
Bring to a boil, then reduce the heat and simmer for 2 1/2 to 3 hours, or until the beef is tender
Use a slotted spoon to remove the beef and vegetables from the pot
Discard the vegetables and divide the beef into three containers
Add the cooking broth to each container, being careful not to fill them too high, as the liquid may expand when frozen
Place the containers in the refrigerator until all the fat has risen to the surface, then remove and discard the fat
Serve
For freezing: Seal the containers tightly and freeze
To thaw and serve: Remove from the freezer one day before using; remove from the forms, place in a pot, and reheat.
