Name: Beefstew with tomatoes
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 60 ml fresh chillies 573; 800 g beef stewing, cubed; 2 onions chopped; 2 cloves garlic cloves, finely chopped; 15 ml paprika smoked Spanish; 10 ml flour cake; 250 ml wine white; 250 ml stock beef; x 400 g tinned tomatoes; sea salt and freshly ground black pepper; 30 ml fresh parsley chopped; 2 red pepper roasted, peeled and sliced

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Ingredients (12)

60 ml	fresh chillies — 573
800 g	beef — stewing, cubed
2	onions — chopped
2 cloves	garlic — cloves, finely chopped
15 ml	paprika — smoked Spanish
10 ml	flour — cake
250 ml	wine — white
250 ml	stock — beef
x 400 g	tinned tomatoes
	sea salt and freshly ground black pepper
30 ml	fresh parsley — chopped
2	red pepper — roasted, peeled and sliced

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Method:

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.

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