The name of this recipe suggests a link with hills and vineyards. Everyone knows it well during the grape gathering season. But you can prepare it at any other time of year. Red vine provides this recipe with a personal touch.
Ingredients
800 g (28 oz) beef
500 g (17.50 oz) potatoes
2 large onions
3 tablespoons oil
salt
pepper
½ tablespoon paprika
bay leaf
1 tablespoon tomato paste
200 ml (6.80 fl oz) red wine
Preparation
Clean the beef from the tendons and fatty membranes and cut into small cubes. Peel the potato and onions and cut them in cubes.
Heat up the oil and add the onions. Pour it with water and simmer for about 20 minutes.
Then add the beef and continue to simmer with the addition of water. During cooking remove the foam. When the meat is half done, add the potatoes. Season with salt, pepper, paprika and bay leaf. Towards the end of cooking add tomato paste and red wine. Briefly boil and, if necessary, add some more seasonings.
Serving
Serve the vineyard stew with homemade bread.
Advice
Optionally, you can thicken the stew additionally with flour mixed in little water or roux.
Preparation time
100 minutes
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