How to cook
Finely chop the onion and both types of garlic. Cut the potatoes and meat into large pieces and the carrots into circles. Cut the celery according to your preference. Dip the potatoes and carrots in a bowl of water, until it's time to cook them and roll the meat in flour.
Heat the oil and fry the onion with the fresh garlic and a pinch of salt. As soon as they soften, add the celery, fry for another 3-4 minutes on medium heat and add the meat. Stir from time to time, so that the flour does not burn on it. As soon as the meat changes color, pour the white wine, along with the bay leaf, black pepper and marjoram.
When the wine has almost completely evaporated and a thick sauce is obtained, add the tomato puree, garlic cloves, thyme and turmeric. Cook for 3-4 minutes and pour the hot broth.
As soon as the dish boils, cover with a lid and reduce the heat. Cook for about 1 hour and 30 minutes, until the meat becomes tender (in a pressure cooker, 30 minutes is enough). Add water from time to time if the water level drops too much during cooking.
Add the carrots and after 7-8 minutes - the potatoes and as much salt as you like. Cook, until the last added vegetables are fully cooked - about 15-20 minutes.
Serve it sprinkled with parsley or celery leaves for garnish.
If you prefer the dish to be thicker, immediately after adding the carrot and potato, you can mix 1 tbsp. of flour in a little water and add it to the dish.
Enjoy the delicious moments with this aromatic and filling boiled beef!