Beef and Red Wine Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp vegetable oil
- 5.333 cups Beef (from the shoulder or neck, diced)
- 1 onion (diced)
- 1 tsp Caraway
- 1 tsp peppercorns
- 2 bay leaves
- 2 cloves garlic cloves (diced)
- 1 Tbsp tomato puree
- ⅞ cup Red wine
- 2 cups Meat stock
- 2 Tbsps paprika
- 4 carrots (sliced)
- 1 Leek (sliced)
- cayenne pepper
Preparation steps
1.
Heat the oil in a pot and fry the meat on a high heat. Add the onion, caraway, peppercorns and bay leaves and fry for a few minutes.
2.
Stir in the garlic and the tomato purée and deglaze with the wine. Add approx. 300 ml stock and the paprika powder, half cover with a lid and braise for around 1 hour 30 minutes on a low heat. Stir occasionally and if necessary add some more stock.
3.
Add the carrots and leek for the final 40 minutes. At the end of the cooking time season with salt and cayenne pepper and serve.
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