Braised Meat

Clean the meat with a clean cloth

Coat it in a mixture of flour, salt, and black pepper

Brown the meat in a large skillet with butter or margarine and onion, then garlic, until browned

Remove the pieces when cooked

Add more butter or margarine if necessary

Cook for about 1/2 hour total

Combine the onions, mushrooms, parsley, thyme, tomato paste, and bay leaf

Cook covered for 5 minutes, or until lightly browned

Add reserved meat

Add red wine, beef broth, and chopped fresh parsley

Mix well

Cover with a sheet of parchment paper, then aluminum foil, leaving some slack on the sides

Let simmer until the sauce thickens slightly

While the sauce is cooking, peel the carrots and cut each one into three pieces

Scrub the potatoes clean, then slice off 2 1/2 cm wide strips from the center of each

Add the carrots and potatoes to the meat mixture

Mix well

Let simmer for about 40 minutes or until the meat and vegetables are tender

Remove from heat and skim off excess fat

If the sauce is too thin, add a little more red wine or beef broth mixed with 1 tablespoon all-purpose flour

Simmer covered for another 10 to 15 minutes

Remove from heat and sprinkle with chopped fresh parsley

Serve in 8 portions.