John Myers
Red Stew
The perfect red stew recipe with a picture and simple step-by-step instructions.
- 1 Fresh onion
- 1 toe Garlic fresh
- 300 g Beef goulash
- 1 Red pepper
- 1 Fresh tomato
- 250 ml Red wine, dry (Merlot)
- 1 Splash Tomato paste
- 1 shot Cold pressed olive oil
- 500 ml Beef broth
- 1 pinch Salt
- 1 pinch Sugar
- 1 pinch Pepper
- 1 pinch Sweet paprika
- Peel and finely chop the onion. Let 1 dash of olive oil in the pot get hot and sauté the onion cubes until translucent. Must not turn brown!
- Add the meat cubes and turn up the heat. Now stir well so that the meat is seared evenly without releasing water. The meat can take on a good color.
- Now add the tomato paste, stir well and continue to fry with a pinch of sugar. Now turn the heat down again.
- Add the paprika, but do not let it roast, otherwise it will be bitter. Deglaze directly with red wine.
- Let the whole thing boil down and stir briefly every now and then. Now dice the peppers and tomatoes and stir in.
- Now pour the broth over and over again with a ladle. Let it boil down, stir and add a ladle of broth again. Repeat the whole thing for at least 1 to 1/2 hours … ideally you take 2-3 hours. The longer the meat cooks, the more tender it will be.
- It is best to serve dumplings or mashed potatoes and red cabbage or a fresh salad.
- Enjoy your meal
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