Paprika soup with beef and red wine

Name: paprika soup with beef and red wine
Total time: 150 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 3 shallot; 1 large onion; 2 clove garlic; 400 gram beef rinse; 1 tin can tomato paste; 150 milliliters Red wine; 1.5 liter meat broth from tablet; 1 Red pepper; 1 green pepper; 1 yellow bell pepper; 1 tablespoon Italian spices; 1 teaspoon dried thyme; 1 baguette; olive tapenade; tomato Tapenade; herb cheese

Ingredients

2 tablespoon olive oil
3 shallot
1 large onion
2 clove garlic
400 gram beef rinse
1 tin can tomato paste
150 milliliters Red wine
1.5 liter meat broth from tablet
1 Red pepper

1 green pepper
1 yellow bell pepper
1 tablespoon Italian spices
1 teaspoon dried thyme
1 baguette
Olive tapenade
Tomato Tapenade
Herb cheese

Directions

Heat the oil in a soup pan and fry the shallots and garlic for 2-3 minutes.
Add the meat and fry until light brown.
Spoon the tomato puree through and cook for 1-2 minutes.
Pour in the wine and stock and let the soup cook gently with the lid on the pan for 1.5-2 hours until the meat is tender.
Add the paprika and herbs for the last 15 minutes of the cooking time.
Season the soup with salt and pepper.
Serve with baguette, tapenade and herb cheese.