Ingredients
- oil to fry
- 1 tsp. salt
- 1 tbsp. tomato puree
- 2 dl red wine
- 1.5 dl meat bouillon
- 500 g beef ragout, cut into 2-cm cubes
- 2 clove of garlic, pressed
- 1 red chilli
- 1 onion, cut into thin segments
- tbsp. paprika, to taste
- 0.5 tbsp. ground cumin
- 1 tin corn kernels (approx. 340 g), rinsed, drained
- salt to taste
Instructions
Heat the oil in a frying pan. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan. Wipe the cooking fat from the pan with kitchen paper and add a little oil if necessary. Sauté the onions over a medium heat, add the garlic, chilli and tomato puree and briefly sauté. Return the meat to the pan, season. Pour in the wine, bring the boil and reduce slightly. Add stock and bring to the boil. Reduce the heat, cover and braise on a low heat for approx. 1 1/2 hours. Shortly before serving, add the sweetcorn, heat gently, season.
Details
- Beef
- 1h 55 Preparation/cooking time: ca. 25m + Stew in the oven: ca. 90m
- Servings For 4
- Nutrition 317 Kcal