For 6 people
For 6 people
Start by washing the parsley, then peel and cut the potatoes into pieces.
Slice the onion and crush the garlic cloves.
In a saucepan, heat olive oil and brown the potatoes before setting them aside in a dish.
In the same pan, brown the meat, onions, garlic and herbs with flour.
Then add the tomato puree and red wine, season with salt and pepper, and simmer over low heat for about 45 minutes.
Return the potatoes to the pot and continue cooking for 30 minutes until the meat is tender.
Serve hot.
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