I think that every region has its own way of preparing stew. This time I want to show you how I prepare one of my favourite stews. Preparation is very easy and the flavour is fantastic.

What I truly like in this stew is that various vegetables give it special aroma and flavour.

INGREDIENTS :

1 kg of baby beef

2 big onions

4 cloves of garlic

4 spoons of butter

2 spoons of mild red pepper

1 ½ tea spoons of hot red pepper

3 spoons of tomato paste

300 ml of red wine

1600 ml of beef broth

3 spoons of sugar

4 tea spoons od marjoram (dry)

10 stems of parsley (fresh)

3 bay leaves

4 – 5 medium potatoes

2 – 3 big carrots

4 peppers (yellow and red)

salt

1 tea spoon of pepper

ADD IF NEEDED :

2 spoons of corn starch

50 ml of water

PREPARATION :

1 . chop the meat to pieces and onion to small pieces …

2 . peel the potatoes and chop them to pieces, just as meat …

3 . peel the carrots and cut them to slices …

4 . wash the parsley and chop it …

5 . wash the peppers, clean them and cut them into stripes …

6 . put the butter in a pot to heat up, add meat and fry it for 5 minutes till it changes the colour …

7 . then add onion, garlic and fry for some 7 to 8 minutes …

8 . add hot pepper, mild pepper, tomato paste and fry for 3 to 4 more minutes …

9 . pour broth over it, add wine, sugar, pepper, marjoram according to your taste …

10 . stir well and cover, when it starts boiling, add bay leaves and reduce cooking temperature, so that the stew simmers gently in the covered pot for some 45 minutes …

11 . add potatoes, carrots, parsley and peppers …

12 . stir well and cook for 20 more minutes, till the potatoes are soft.

NOTE :

When the stew is cooked, you can add some corn starch, if needed. Mixed with water, it will thicken your stew according to your wish. I do not add any corn starch, because I think the stew has just the perfect thickness.

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