• 

  garlic clove

  2
• 

  olive oil

  60 g
• 

  braising steak diced (3 cm), patted dry with paper towels

  500 g
• 

  onions thinly sliced (5 mm)

  120 g
• 

  carrots thinly sliced (5 mm)

  200 g
• 

  water

  320 g
• 

  red wine

  80 g
• 

  tomato purée

  20 g
• 

  beef stock cube (for 0.5 l) crumbled

  1
• 

  fine sea salt

  1 tsp
• 

  ground black pepper

  ¼ tsp
• 

  fresh thyme leaves

  1 Tbsp
  ½ Tbsp dried mixed herbs

Topping

• 

  Parmesan cheese cut in pieces (3 cm)

  40 g
• 

  fresh thyme leaves

  1 Tbsp
  ½ Tbsp dried mixed herbs
• 

  unsalted butter diced

  70 g
• 

  plain flour

  200 g
• 

  whole milk

  150 g
• 

  fine sea salt

  ½ tsp
• 

  baking powder

  1 ½ tsp

Steamed Vegetables

• 

  water

  400 g
• 

  green vegetables (e.g. beans, tenderstem broccoli)

  400 - 500 g