Beef stewed with cherries and gorgonzola

Ingredients

• Beef shoulder – 1.75 kg
• Frozen Cherries – 2 cups
• Red wine – 2 cups
• Concentrated chicken broth – 1 glass
• olive oil – 4 tbsp.
• onion – 1 pc
• small onion (pearl, shallot) – 3 pcs
• garlic – 6 teeth
• thyme – 2 twigs
• Salt – 1 tbsp.
• Pepper – 1 tbsp.
• gorgonzola – to taste
• parsley – to taste

Instructions

1. Dry the meat with a paper towel and salt it.
2. In a saucepan, fry the meat in oil on all sides until golden brown. Transfer to a plate.
3. Reduce heat, sauté finely chopped onion for 5 minutes, add minced garlic and cook for 1 minute more. Pour in wine and stock, add 1 sprig of thyme, bring to a boil and return meat to pot with juices.
4. Add a second sprig of thyme, shallot quarters, and a sprinkle of pepper.
5. Cover and bake in an oven preheated to 175°C for 2 hours until the meat is tender.
6. Remove the meat, add the cherries to the sauce and heat over medium heat for 3–4 minutes.
7. Serve the meat with the sauce, gorgonzola, and parsley.