Beef and Vegetable Stew

Ingredients

• 800 g beef (top sirloin; cut into cubes)
• 4 Carrots
• 2 onions
• 3 spring onions
• 2 red bell peppers
• 4 Potatoes
• 200 g peas (frozen)
• 5 tbsp olive oil
• 0.75 l meat broth
• 0.125 l red wine
• 1 tbsp Tomato Paste
• Salt
• black pepper (freshly ground)
• 1 tsp coriander powder

Instructions

1. 1.

   Peel and halve the carrots, then slice into rounds. Peel and dice the onions. Wash the spring onions and cut into rings. Wash the bell peppers, halve them, remove seeds, and dice. Wash, peel, and cube the potatoes. Thaw the peas. In a large pot heat the oil and brown the beef on all sides. Reduce heat and add onions, potatoes, carrots, and peppers; sauté for 4-5 minutes while stirring.

2. 2.

   Deglaze with wine, let it reduce briefly, then pour in the meat broth. Add spring onions and peas, cover, and simmer over medium heat for 20 minutes. Mix tomato paste with a little water until smooth and add to the stew. Stir in coriander, salt, and pepper. Simmer covered on low heat for another 15 minutes. Transfer to a beautiful clay pot and serve hot.