Beef beef stewed with red wine and burdock puree

Cut the beef beef into large bite-sized pieces. Chop the carrots into thick sardines, chop the onions, and thinly slice the celery.

Put the beef beef in a bowl, lightly rub the salt and sliced ​​garlic, then add the cut vegetables and [A]. Mix the whole thing lightly, then cover with plastic wrap and marinate in the fridge overnight.

After one night, remove the beef and bake 3 tablespoons of olive oil in a heated frying pan until it is browned all over, then remove once.

Fry the marinated vegetables in a frying pan with meat for about 10 minutes, then add an appropriate amount of salt to bring out the sweetness.

Put the grilled meat and vegetables in a large pot, add the marinade liquid that has been soaked overnight and whole tomatoes, and heat.

Simmer over low heat for 4 hours and it's ready. Serve on a plate and serve with burdock puree. Cut fruit tomatoes and topped with Italian parsley.