Beef Stew with Balsamic Sauce

For the beef stew with balsamic sauce, first bring plenty of water to a boil. Pour in the sauce onions and blanch for one minute. Drain and rinse. Cut the root of the onions into small pieces and squeeze the onionlets from the skin. Remove the skin from the carrot and cut diagonally into thick slices. Season the meat with salt and pepper.

Heat the olive oil in a roasting pan. Fry the ragout in it in portions. Remove from the roasting pan. If necessary, add a little olive oil to the drippings. Sauté the onion and carrot in it. Extinguish with balsamic vinegar and cook lightly. Add the tomato puree and add the meat again. Pour the soup and add the rosemary sprigs to the liquid. Simmer the ragout with the lid on until tender, 2 1/2 to 3 hours, depending on the quality and size of the meat cubes.

In the meantime, reduce Marsala and red wine in a small pan until well reduced by half. Add to the ragout toward the end of the cooking time. As a final step, season the beef ragout with balsamic sauce if necessary.

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