Beef Stew with Mushrooms and Tomatoes
Ingredients
- Ingredients
- 500 grams Beef (From the calf or shoulder)
- 3 onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 3 Tbsps Tomato paste
- 2 tsps sweet ground paprika
- freshly ground peppers
- salt
- 1 tsp grated Lemon peel
- ½ tsp ground Caraway
- 2 bay leaves
- 1 Cinnamon stick
- 1 Tbsp Pastry flour
- 150 milliliters dry Red wine
- 600 milliliters Beef broth
- 250 milliliters peeled tomatoes (canned)
- 1 Red Bell pepper
- 200 grams button Mushroom
Preparation steps
Cut the beef into cubes 1-2 cm (approximately 1/2 inch). Peel the onions and garlic and dice finely. Heat the oil in a large saucepan and fry the beef on all sides, over medium heat, in portions. Put all of the beef back into the pot, add the tomato puree, and sweat briefly. Stir in the onions and garlic and sauté for a few minutes. Season with paprika, pepper, salt, lemon zest, cumin, bay leaves and cinnamon. Sprinkle with the flour and pour in the red wine, broth and tomatoes. Cover and let the stew simmer, over low heat for 1 hour, stirring occasionally.
Meanwhile, rinse the red pepper, clean, cut in half, remove seeds, remove white interior membranes, and cut into small cubes. Clean the mushrooms, and cut in half, depending on the size, or cut into slices. Place the peppers and mushrooms into the stew and simmer everything for another 30 minutes, until the meat is tender. Pour in more broth, if necessary. Season, as desired, and serve.
