- 600g beef for stew
- 2 onions
- 2 cloves garlic
- 1 leek
- 1 green pepper
- pint red wine
- 1 tbs flour
- black pepper
- 6 baby carrots
- 1 tomato
- In a pot or pan fry the onion, leek, garlic, tomato and green pepper chopped very finely with a drizzle of olive oil.
- Once the vegetables begin to brown add the chopped meat to the pan and black pepper, let it brown and add a tablespoon of flour, stir and add the red wine.
- Let simmer for one hour, after which time we add the baby carrots and let cook for ten minutes.
- We can also add a potato to our stew. Serve.
Add a splash of cognac or brandy to help the meat get more tender.