Chuck tend to pot with papries to balsamic vinegar

For potatoes: Cut in cubes about 3x3 cm approx. Mix olive oil with garlic and fresh rosemary. In a bag, put the potatoes to marinate in the spicy oil. Let them rest one hour.

Put the potatoes at a furnace font, add salt and cook them until they are soft (about 20 minutes. Go stirring from time to time.

When you are almost ready, add the balsamic, bake 5 more minutes and serve. Add 1 cup of hot boiled water (for every 4 guests), so that potatoes are not dried, carrying 5 more minite, covered with Aluso Foil. Revolver impregnate the juice to the potatoes.

In a skillet heating the oil of wonder and butter over medium heat. When it is hot, add the meat and brown very well everywhere. Season with salt and pepper.

Add small chopped onion and grated carrot, cook 8 mins. Sprinkle the flour and stir to mix; Cook 1-2 mins.

Remove the pot from fire and add 0.5 cup of hot water per 1 kg of meat, stir to mix. Back the pot to fire and add the wine. Correct the seasoning adding more salt if necessary and quite pepper. Boil the mixture over high heat, reduce the heat and cook covered 30-40 mins or until the meat is soft.

If you dry adding more water, the cooking liquid should be left as a sauce.

Serve sprinkled with parsley and accompanied by papries to the balsamic vinegar.