Beef Vegetable Stew

Ingredients

• 1 kg beef for stewing (e.g., shoulder)
• 2 Garlic cloves
• 4 small leeks
• 4 Carrots
• 2 stalks celery
• 2 tbsp plant oil
• 2 Tbsp paprika powder
• 2 tbsp Tomato paste
• 250 ml red wine
• 400 ml meat broth
• 1 bay leaf
• 400 g diced tomatoes (canned)
• 0.5 tsp ground cumin
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Rinse the beef, pat dry and cut into bite‑sized cubes. Peel and finely chop the garlic. Wash, trim and slice the leeks into rings. Peel and cube the carrots. Wash, trim and cut the celery into slightly diagonal pieces.

2. 2.

   Brown the beef all over in hot oil in a roasting pan. Add the carrots, celery and garlic and cook briefly. Sprinkle with paprika, stir in tomato paste, then pour in red wine and meat broth. Add the bay leaf and leeks to the pot, mix in the tomatoes, and season with cumin, salt and pepper. Simmer gently over low heat for about 1½ hours, stirring occasionally and adding more broth if needed. Taste before serving.