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Beef and Red Wine Casserole
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps vegetable oil
- 7 cups Beef (e. g. from the shoulder, diced)
- 2 onions (diced)
- 2 cloves garlic cloves (diced)
- 1 Tbsp tomato puree
- ⅜ cup dry Red wine
- 2 cups Meat stock
- 4 Tomatoes (peeled and quartered)
- 2 fresh bay leaves
- 1 tsp Juniper Berry
- ½ tsp ground Caraway
- 1 Tbsp Rose paprika powder
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Preparation steps
1.
Heat the oil in large pot and fry the meat on all sides until brown. Add the onions and garlic and fry for 2-3 min. Add the tomato puree, fry for a few minutes and then deglaze with the wine. Top up with a little stock. Add the tomatoes, cover and braise on a low heat for 2 - 2.5 hours. Add more stock if necessary.
2.
In the last 30 min, add the bay leaves, juniper berries, lemon zest, caraway and the paprika. At the end of the cooking time season with salt and ground black pepper.
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