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Ingredients
Pot-Au-Feu
- Ingredients
- 800 grams Beef (breast, oven-ready)
- 400 grams onions
- 3 red chili peppers
- 2 red Bell pepper
- 200 grams Kidney beans (canned)
- 200 grams Chili (canned)
- 2 Tbsps clarified butter
- sweet ground paprika
- salt
- freshly ground peppers
- 2 Tbsps Tomato paste
- 200 milliliters dry Red wine
- 600 milliliters Beef broth
- 1 bay leaf
- 3 peppercorns
- 2 allspice
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.
Remove spices from the pan, add beans and simmer for 10 more minutes. Arrange stew into preheated serving plate and serve.