Beef goulash from the Dutch oven

Ingredients for 6 servings:

• 2 kg beef (rump)
• 7 bell pepper(s), red
• 4 onions
• 4 cloves garlic
• 1 liter red wine, dry
• 1 liter beef stock
• ½ tube(s) tomato paste
• 3 tsp salt
• 3 tsp black pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

is easy and tastes great

Place the Dutch oven over glowing coals and bring it up to temperature. Cut the meat into nice pieces and sear them well in the Dutch oven. When the meat is well seared, remove it briefly and set it aside. Chop all the other ingredients into small pieces and add them to the Dutch oven. As soon as everything has taken on some color, add the meat back in. Now add the tomato paste and spices to the Dutch oven. Pour in half a liter each of wine and stock and let it simmer; this takes about 1 hour. Then pour in the remaining liquid and close the lid. Let it simmer for another hour. Then everything is ready. Serve with fresh herb bread. Tip: Check often to make sure nothing is burning.