Estofado de ternera - spanish beef stew

Name: estofado de ternera - spanish beef stew
Total time: 210 min
Yield: 6
Ingredients: 100 ml olive oil; 1 kg beef poulet; 3 large onion (chopped); 2 toe garlic (crushed); 3 tomatoes (in pieces); 1 red pepper (in strips); 2 leaf laurel; 1 sprigs of rosemary; 1 sprig of thyme; 1 winter carrot (coarsely cut); 300 ml Beef broth; 300 ml Red wine; 500 gram potatoes (peeled, in pieces)

Ingredients

100 ml olive oil
1 kg beef poulet
3 large onion (chopped)
2 toe garlic (crushed)
3 tomatoes (in pieces)
1 red pepper (in strips)
2 leaf laurel

1 sprigs of rosemary
1 sprig of thyme
1 winter carrot (coarsely cut)
300 ml Beef broth
300 ml Red wine
500 gram potatoes (peeled, in pieces)

Directions

Heat the olive oil in a casserole and roast the meat over a high heat until it turns nicely. Add the onion, garlic, tomatoes, peppers and spices and fry equally well. Add the carrot and pour the stock and wine into the pan. Add salt, close the pan and simmer for 2 ½ hours on very low heat.
Then put the potato in the pan and let it cook in about 25 minutes. Add some hot water or stock if necessary; the potatoes must certainly be half-covered.
Remove the herbs and serve with mashed potatoes or rice.