Beefstew with tomatoes

4 servings Prep: 15 mins, Cooking: 1 hr 30 mins By Food24
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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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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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