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Categories:
butter beef onions garlic pimentos laurel leaf red wine carrots leeks sweet red bell peppers green bell peppers potatoes marjoram paprika cayenne pepper chili powder salt
Viewed: 35 - Published at: 9 years agoIngredients
- 1 tablespoon butter
- 1000 grams beef cut into cubes
- 2 medium onions chopped
- 1 clove garlic chopped
- 6 each pimentos
- 4 each laurel leaf
- 250 millilitres red wine dry
- 2 medium carrots grated into little stripes
- 2 medium leeks without leaves, sliced into rings
- 100 grams celeriac root grated
- 2 medium sweet red bell peppers cut into small squares
- 1 medium green bell peppers cut into small squares
- 6 medium potatoes cut into big cubes
- 4 tablespoon marjoram
- 5 tablespoon paprika powdered, sweet
- 1 tablespoon cayenne pepper powdered
- 1/2 teaspoon chili powder
- 1 teaspoon salt to taste
Method
- Fry onion with butter in a large pot for 5 minutes.
- Add 1/2 cup water, beef, garlic, pimento, laurel leaf and 1 teaspoon salt.
- Stew for 2 hours adding little wine from time to time.
- In the time of stewing beef, prepare vegetables.
- After 2 hours stewing beef, remove all laurel leaves.
- Add all vegetables and fill the pot with water to the top of ingredients.
- Boil the soup up.
- Add marjoram, sweet paprika powder, cayenne pepper powder, chili powder.
- Mix the soup up and boil for 50 minutes.
- Add salt to taste.
