Beef with vegetables

Cut the meat into pieces and salt. Heat the oil in a frying pan and fry the meat until golden.

Finely chop the carrots, celery and onion. Press the garlic through a press.

Transfer the roasted meat to a pot and fry the chopped vegetables with garlic in a pan. I let the vegetables roast over medium heat to pick up some color and flavor.

Add the roasted vegetables to the meat in the pot, stir and add the broth. Then add the chopped peppers and mushrooms to the pot and let everything simmer for about 1 hour.

The meat should be beautifully tender and the sauce thick. If the sauce is too thin, you can thicken it with plain flour.