Part 4/6:
Once your beef and vegetables are done cooking, carefully transfer the beef to a plate. For the sauce, you'll need to mash the baked vegetables into a puree. Place this puree in a frying pan and add a tablespoon of flour, 100 ml (3.5 fl oz) of dry red wine, and a tablespoon of lingonberry jam for sweetness. Gradually add 1 liter (1.8 pints) of beef broth or water to achieve the desired consistency.
Season the mixture with salt, a pinch of mixed peppers, and fresh herbs like thyme and rosemary. Stir and let it simmer for 30 minutes on low heat, allowing all the flavors to meld beautifully.