Pot-Au-Feu

Rinse meat, pat dry and cut into bite-sized pieces. Peel onions and cut into narrow strips. Rinse and halve chile peppers, remove seeds. Rinse bell peppers, halve and remove seeds and ribs, cut into small pieces. Rinse beans in a colander and drain.

Heat butter in a roasting pan and brown meat, few pieces at a time, on all sides on high heat. Season with paprika, salt and pepper, remove from pan and set aside. Saute onions and chile peppers, add tomato paste and mix well. Return meat to the pan and add wine. Add broth, season with salt and pepper. Simmer on medium heat for about 1 1/2 hour. After half of the cooking time, add bell peppers and spices.