Ragoût de boeuf à l'os



  • 1 kg (2,2 lbs) beef ribs
  • 2 onions
  • 4-5 cloves of garlic
  • 2 celery
  • 3 tomatoes
  • 2 green peppers
  • 5 glasses of water
  • Salt
  • Black pepper


Chop the beef ribs with bones, a little coarser than the flakes. Put it in the pot, let the water out and cook it until it is absorbed again.

Chop the onion finely, peel the garlic. Add the onion and garlic to the meat and fry for a few more minutes, stirring. Add 5 glasses of water and cook on medium heat.

Peel the tomatoes and chop finely. Clean and dice the celery. Add the tomatoes, celery, salt and pepper to the pot and cook for another 10 minutes. Serve hot.

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