Slow food at its best! You have to take some time for this Italian stew, but it is more than worth the wait. When the ingredients are simmering over low heat and a wonderful scent spreads through the house, the realization follows: the love for local products has never been greater. Dual purpose beef pool The meat used in this dish is cut from various lean cuts of dual-purpose varieties. These robust, muscular cows are also used as meat cows after their milking career. The meat is healthy, tasty and has a very low CO2 footprint! The ingredients • 3 tablespoons of olive oil • 700 gram Black Angus Beef Poulet • 2 Onions • 2 celery stalks • 2 carrots • 2 tablespoon of tomato paste 150 ml • 1 sprig of rosemary • 4 sprigs of thyme • 2 bay leaves • 1 bulb of garlic • 250 grams of diced tomatoes • 300 ml stock •Pepper and salt The Kitchen Helpers • Pan with a thick bottom and lid (casserole / casserole, Dutch oven) The method of preparation Peel the onions and thoroughly clean the celery and carrots. Cut the vegetables into small pieces and cut the garlic bulb in half horizontally, through the toes. Sprinkle the meat with salt and pepper. Heat the olive oil in the frying pan over medium heat, and brown the beef poulet on all sides. Then add the chopped vegetables and the tomato paste and fry them for 5 minutes, stirring now and then. Deglaze with the red wine, then add the herbs, halved garlic bulb, diced tomatoes and stock. Put the pan on high heat and bring to the boil. Then place the lid diagonally on the pan and put it on the lowest heat. Let the dish simmer for at least 3 hours, or until the meat is completely tender. Taste and season the Italian stew with salt and pepper if necessary.