For 6 people
For 6 people
Start by browning the meat in a casserole dish with a knob of butter and a tablespoon of oil over high heat.
Meanwhile, slice the onions, cut the garlic cloves in half and remove the germ.
Once the meat is browned, remove it and add the onions and garlic cloves to the butter.
Let them brown lightly, then reduce the heat and pour in a little hot water to deglaze the bottom of the casserole dish. Add the tomato paste, vinegar, and sugar, and mix well.
Add the meat, cover with hot water, and season. Simmer, covered, for 2 hours over low heat.
20 to 30 minutes before the end of cooking, add the potatoes and whole carrots. Then remove the vegetables and meat from the casserole.
In a saucepan, melt a knob of butter, add the flour and mix well with a whisk. Gradually add the cooking juices while mixing with a whisk.
Adjust the seasoning to your taste and serve the creamy sauce with the meat and vegetables.
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