4 slices of shin beef
5tbsp olive oil
2 onions, chopped
2 garlic globes, chopped
3 carrots (medium size), sliced
1 leek, sliced
20g tomato purée
1/2 litre beef broth
1/8 litre dry red wine
1 tsp each of thyme, rosemary, majoram
Preheat the oven to 200 C. Heat the oil in a pan and fry of the meat until browned on all sides before transferring it to a casserole dish. Fry off the vegetables in the same pan. Mix the broth, the wine and the tomatoes purée. Add to the vegetables. Add the herbs, salt and pepper before adding the mix to the meat in the casserole dish. .
Cook covered in the oven for 75 minutes.
Serve with fresh parsley.
If the gravy is too thin for you, use something keto-friendly to thicken it.
© Cook, Little Pot, Cook - 2017