Beef stew with red pepper from restaurant governor de rouville

Name: beef stew with red pepper from restaurant governor de rouville
Cook time: 20 min
Total time: 140 min
Yield: 4
Ingredients: 1 kg ribrunderlap; 50 g unsalted butter or margarine; 140 g tomato paste tin can; 1 beef broth tablet; 3 onion; 2 Red pepper; 100 ml Red wine vinegar; 2 el fine cristalsugar; 3 el ketjapmarinademanis; 1 Red pepper

Ribs in a spicy stew.

Ingredients

Directions

Cut the meat into pieces. Melt the butter in a frying pan and fry the meat around brown.
Add the tomato puree and pour in enough water that the meat is just under. Add the bouillon tablet and bring everything to the boil.
Leave the meat on low heat with the lid tilted on the pan in 2 hours. Stir occasionally.
Meanwhile, finely chop the onions.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper as finely as possible.
Mix the onion with the pepper, red wine vinegar and the sugar. Keep covered until use.
Season the stew with the soy sauce, pepper and salt.
Cut the bell pepper into pieces. Finely chop the last onion and add the paprika to the stew.
Let it warm up a little longer. Serve the red pepper mixture to taste with the beef stove.