2 kg of beef ribs cut into 5 cm pieces
1/4 cup of butter or margarine
1 cup of grated carrot
1 cup of chopped parsley
1 cup of chopped onion
1 clove of garlic, mashed
salt and pepper to taste
1 tablespoon of dried thyme
2 bay leaves
8 cups of beef broth
1 cup of red wine
8-10 small carrots (750 g), peeled and cut into 5 cm pieces
12 medium-sized potatoes (retire only one strip of skin from each potato)
1 can of peas
1/4 cup of all-purpose flour
2 kg of beef ribs cut into 5 cm pieces
1/4 cup of butter or margarine
1 cup of grated carrot
1 cup of chopped parsley
1 cup of chopped onion
1 clove of garlic, mashed
salt and pepper to taste
1 tablespoon of dried thyme
2 bay leaves
8 cups of beef broth
1 cup of red wine
8-10 small carrots (750 g), peeled and cut into 5 cm pieces
12 medium-sized potatoes (retire only one strip of skin from each potato)
1 can of peas
1/4 cup of all-purpose flour
Wash the beef ribs in cold running water, allowing them to soak for a day ahead of time
Dry with paper towels
Brown the pieces in a little butter or margarine and add more as needed to prevent burning
Remove the browned pieces and set aside, replacing with new pieces to continue browning
Let it cook slowly over low heat for 30 minutes to give the meat added flavor and color
Add the chopped vegetables, garlic, salt, pepper, thyme, and bay leaves
Fry for about 5 minutes over medium heat, stirring until the onion is golden brown
Proceed to the next step
Combine the browned beef ribs with the beef broth
Bring to a boil, then reduce the heat and let it simmer, covered, for 3 hours or until the meat is tender
Remove from heat and add red wine
Let it cool down to room temperature before refrigerating
The next day, about an hour before serving, remove any hardened fat that has formed on top with a metal spoon
Warm the beef ribs over low heat, stirring occasionally
Bring to a boil again, then reduce the heat and let it simmer until the carrots and potatoes are tender
Add the peas 5 minutes before removing from heat
Mix 1/4 cup of all-purpose flour with 1/2 cup of cold water
Mix with a spoon until smooth
Add the mixture to the boiling liquid, stirring occasionally, until the sauce thickens over 5 minutes
This recipe serves eight.
