Beef Bourguignon in wine sauce


1 piece of beef shank cut into large cubes
Semi-dry red wine
3 carrots cut into six pieces
2 cups olive oil
Parsley root cut into six pieces
Celery root cut into six pieces
Red onion cut into six pieces
Brown sugar
Ras el hanout seasoning mix
Champignon mushrooms cut in half
Tomato paste
Fresh garlic
1 liter water


Heat the olive oil in a large pot and sear the meat well; remove the meat from pot after searing.
Add garlic, mushrooms, root vegetables and onion, and sauté until brown.
Add the meat and mix until it sticks to bottom of pot.
Add tomato paste and rest of the ingredients and mix.
Add 1 liter water.
Cook on a low flame for four hours.