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Beef stew in wine

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Dror Porat

Dror Porat

Community member

Difficulty
Medium 👍
Preparation
25 min
Baking
120 min
Resting
0 min

Ingredients

2Servings
kg
beef and pork goulash
onions
1⅔
carrots
1⅔
potatoes
1 scoops
tomato paste
garlic
smoked paprika powder
hot paprika powder
sweet paprika powder
1 scoops
brown sugar
olive oil
salt
1⅓ strips
thyme
166⅔ ml
red wine
200 ml
water
  • Step 1/ 6

    Preheat oven to 180 degrees.

  • Step 2/ 6

    • kg beef and pork goulash
    • olive oil

    Heat a large, heavy pot with olive oil. Brown the meat on all sides and remove to the plate. It is important to work with jams and not to put all the meat in the batter.

  • Step 3/ 6

    • onions
    • 1⅔ carrots
    • 1⅔ potatoes

    Chop the onion into large cubes and peel the carrots, and the potatoes. Cut the carrots into sections, and if the potatoes are small enough, they can be left as is.

  • Step 4/ 6

    Add a little more olive oil to the saucepan and fry the onion until softened. Add the carrots and fry them too.

  • Step 5/ 6

    • 1 scoops tomato paste
    • smoked paprika powder
    • hot paprika powder
    • sweet paprika powder

    Mix the paprika in oil for a few seconds and mix with the onion and carrot. Add tomato paste, mix it with the pot contents.

  • Step 6/ 6

    • garlic
    • 1 scoops brown sugar
    • salt
    • 1⅓ strips thyme
    • 166⅔ ml red wine
    • 200 ml water

    Add the wine and water and stir. Add the meat (and its juices), potatoes, garlic, bay leaf, thyme and brown sugar. Close the lid, bring to a boil and transfer to the oven for an hour and a quarter (at least), until the potatoes and meat are softened. After an hour and a quarter, check the stew and salt.

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