Beefstew with tomatoes

Recipe from: 28 june 2010

Ingredients 12
Servings 4
Time 15 mins


  • 60
    olive oil
  • 800
    stewing beef, cubed
  • 2
    onions chopped
  • 2
    garlic finely chopped
  • 15
    smoked spanish paprika
  • 10
    cake flour
  • 250
    white wine
  • 250
    beef stock
  • x 400
    tin tomatoes
  • Salt and freshly ground black pepper
  • 30
    chopped parsley
  • 2
    roasted red peppers, peeled and sliced


1 hour 30 mins
Heat half the oil in a large heavy-based put. Put the meat in the hot oil and brown.

Heat the rest of the oil in a small frying pan. Add the onion and garlic and fry for about 5 minutes.

Add the cake flour and the paprika and fry for another 5 minutes taking care not to burn this mixture.

Add the onion mixture to the meat with the white wine, stock and tomatoes. Season with salt and pepper and simmer slowly for an hour until the meat is soft.

Add the saffron, parsley and red peppers and cook for another 15 minutes.

Serve with some crusty bread.

For more of Pink Polka Dot's recipes click here...

Read more on: beef  |  sauté

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