2 tablespoons of olive oil
2 kg of eel
1 cup of chopped onion
3 tablespoons of all-purpose flour
1 can of cherry tomato
1 1/4 cups of water
1 tablet of beef broth
2 tablespoons of parsley
2 tablespoons of thyme
2 tablespoons of salt
1/2 teaspoon of black pepper
1 mashed garlic clove
1 bay leaf
4 stalks of celery cut into pieces
1 kg of carrot, peeled and cut into pieces
2 tablespoons of olive oil
2 kg of eel
1 cup of chopped onion
3 tablespoons of all-purpose flour
1 can of cherry tomato
1 1/4 cups of water
1 tablet of beef broth
2 tablespoons of parsley
2 tablespoons of thyme
2 tablespoons of salt
1/2 teaspoon of black pepper
1 mashed garlic clove
1 bay leaf
4 stalks of celery cut into pieces
1 kg of carrot, peeled and cut into pieces
In a Dutch oven, heat the olive oil and brown the eel on all sides
Remove the eel from the pot
At the remaining oil in the pot, add the onion and cook for 5 minutes
Add the flour and stir well
SLOWLY add the water, cherry tomato juice, beef broth, parsley, thyme, salt, black pepper, garlic, bay leaf, and eel
Bring to a boil, then reduce heat and simmer for about 2 hours or until the eel is tender
In the last half hour, add the carrot and celery
Remove the bay leaf
Place the eel and vegetables in a serving dish
Let it cool
Scoop off the fat, drizzle some over the cold eel, and serve the rest separately
Serve 6 portions.
