|125 g||beef mince — lean|
|1||onion — thinly sliced|
|250 ml||stock — hot, beef|
|2||potatoes — halved and thinly sliced|
|3||celery stalks — thinly sliced|
|2.00 ml||fresh thyme — chopped|
|sea salt and freshly ground black pepper|
|4||carrots — thinly sliced|
|60 ml||wine — dry red|
|30 ml||flour — cake|
Roll the mince into small balls and brown them in a dry medium-hot pan.
Add the onion and sauté for 1 minute.
Add the stock, vegetables and herbs and season with salt and pepper to taste.
Cover and simmer for 15 minutes over low heat.
Blend the wine and flour and add to the pan.
Simmer for another 4 minutes, stirring occasionally.
Serve with rice, pasta or mashed potatoes.