Beef on red wine

Cut the meat into smaller pieces and salt it. Then roll it in flour.

Heat the oil in a frying pan and sear the meat on all sides. Remove the browned meat to a plate.

In the same pan, fry the finely chopped onion and carrot, add the crushed garlic.

When the vegetables are lightly browned, add the meat back to the pan, cover with wine. The wine should completely cover the meat. If there is not enough, you can add beef broth.

Then add the spices (thyme, marjoram, salt, pepper) and slowly simmer under a lid on low heat for about 2 hours.

Beef prepared in this way in red wine can be served with rice or bread.