For beef and vine lovers this is a delicious meal! When the bouquet of red vine permeates the beef it is simply divine! As for side dish I recommend grilled vegetables and Grattan Potato.

Preparation time: 60 minutes (without Grattan Potato side dish)

For how many servings?:
Ingredients (For 1 servings)

For the beef stew:
3 slices of 1cm thick beef topside (bottom round)
olive oil
150-200 ml dry red vine
black pepper to taste
salt to taste

For the grilled vegetables:
The required quantity of:
zucchini
aubergine
carrots
small mushrooms (Champignon)

Side Dish:
Grattan Potato

Preparation

1. Marinate the beef slices, or if you do not have enough time, season with salt and pepper.

2. Fry both sides of the beef slices on olive oil.

3. After a few minutes of frying, pour red vine over the meat, and under a lid stew them until soft.

4. When the meat is ready, continue with the vegetables. Cut the aubergine into 0.5 cm (0.2 in) thick slices. Cut the small mushrooms into half. Finally cut the zucchini and the carrots slantwise to get thin but big slices.

5. Roast both sides of the aubergine slices without using oil. Do the same with the mushrooms.

6. On a few drops of olive oil fry the zucchini and the carrot slices.

7. Arrange the stewed beef, the vegetables, and the Grattan potato nicely on a plate and decorate with parsley.