Beef Stew with Potatoes, Bell Peppers and Tomatoes

Ingredients

• 400 g onions
• 2 Garlic cloves
• 700 g beef (shoulder, pre‑cut)
• vegetable oil
• Sweet Paprika Powder
• Salt
• ground pepper
• 1 tbsp Tomato Paste
• 150 ml dry red wine
• 400 g canned diced tomatoes
• 400 ml beef stock
• 400 g waxy potatoes
• 1.5 red bell peppers
• 1 bay leaf
• 3 peppercorns
• a pinch ground cumin
• a pinch ground cinnamon
• a pinch ground chili flakes
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel and finely chop the onions and garlic. Rinse the beef, pat dry, trim if necessary, and cut into bite‑size pieces.

2. 2.

   Heat 2 tbsp oil in a pot and sear the beef in batches until browned all over. Sprinkle with paprika, salt, pepper and set aside. Sauté the onions and garlic in the remaining fat, then stir in the tomato paste. Deglaze with wine, return the beef, add tomatoes and stock, and simmer on medium heat for about 1½ hours.

3. 3.

   Meanwhile peel, wash and cut the potatoes into large chunks. Wash the bell peppers, halve them, remove seeds and white membranes, and dice into small cubes.

4. 4.

   After half the cooking time, add the potatoes, bell peppers and spices to the stew, stir well, and pour in more stock if needed.

5. 5.

   Finish by seasoning with salt and pepper, then sprinkle with freshly chopped parsley before serving.