Chuck tend to the pot with basil puree

In a pot place peeled potatoes and cut into small cubes and cover with salt water. Cook over low heat until they are soft (about 20 to 30 minutes). Still and prepare a puree. Add stirring half of olive oil, hot cream and milk. Book at heat.

In a pot with enough boiling salt water, whitening the basil 1 minute and quickly pass through cold water to stop cooking. Stile and grind with the rest of olive oil until puree and add the mashed potatoes integrating well.

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 basil puree.