Summary

Ingredients

• 1 ½ kg beef, (leg)
• 6 tablespoon oil
• salt and pepper
• 3 clove (s) garlic
• 3 bay leaves
• 1 stick cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cumin
• 2 tablespoon tomato paste
• 3 tablespoon vinegar, (red wine vinegar)
• 250 g tomato (s), passed
• 700 ml water
• 100 ml red wine
• 500 g onion (s), small
• 500 g tomato (s), small

Print Recipe Pin Recipe

Instructions

1. Cut the beef into 2 cm cubes. Fry in oil in portions, season with salt, pepper and take out. Peel and chop the garlic cloves.
2. Briefly toast the garlic with bay leaves, cinnamon stick, nutmeg, cumin and tomato paste in the frying oil. Mix in the meat and red wine vinegar. Deglaze with the tomatoes, water and red wine. Cook everything covered for about 60 minutes. Peel the onions, add to the meat and stew for another 55 minutes. Peel the tomatoes, add them and cook for 5 minutes. Taste everything.
3. Rice goes well with this.