Braised Beef

Ingredients

• 1 kg beef stew meat (e.g., shoulder)
• 2 onions
• 2 Garlic cloves
• 2 tbsp plant oil
• 1 tbsp Tomato Paste
• 100 ml dry red wine
• 500 ml meat broth
• 4 tomatoes
• 2 fresh bay leaves
• 1 tsp juniper berries
• 1 pinch lemon zest (untreated)
• 0.5 tsp ground cumin
• 1 tbsp sweet paprika
• Salt
• freshly ground pepper

Instructions

1. 1.

   Rinse the beef, pat dry and cut into 2–3 cm cubes. Peel and finely dice the onions and garlic. Heat the oil in a large pot and brown the meat on all sides. Add the onions and garlic and cook for 2–3 minutes. Stir in the tomato paste, let it brown briefly, then deglaze with red wine. Top up with a little broth. Boil the tomatoes hot, cool, peel, quarter and seed them. Add to the pot and simmer covered on low heat for 2 hours.

2. 2.

   Add more broth as needed during cooking. In the last ~30 minutes add bay leaves, juniper berries, lemon zest, cumin and paprika.