Beefstew with tomatoes
|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|
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…