Spezzatino

Ingredients for 4 servings:

• 800 g beef, suitable for goulash
• 1 stalk(s) leek, finely chopped
• 1 carrot(s), finely chopped
• 1 stalk(s) Celery, finely chopped
• 3 bell peppers, pitted and medium-finely sliced
• 2 cloves garlic, finely chopped
• 2 onions, finely sliced
• 2 pepperoncini, cut into rings
• 2 tbsp tomato paste, 3-fold concentrated
• 300 ml red wine (Burgundy)
• 300 ml beef broth
• 1 bay leaf
• 3 dashes of Tabasco
• Salt
• lots of pepper
• Fat for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

Beef stew

Brown the meat in small batches until lightly browned on all sides. Add the tomato paste and continue to cook. Deglaze with 2-3 tablespoons of wine and stir well. This will coat the meat. Add the vegetables, except for the bell peppers, and continue to cook until golden brown, stirring constantly. Add the remaining wine, the stock, and the bay leaf, and simmer gently with the lid on for about 2 hours. Remove the lid, add the bell peppers, reduce the heat to low, and let simmer uncovered for about 20 minutes. Season to taste with Tabasco, plenty of pepper, and salt if desired.