Summary

Ingredients

• 3 tablespoon oil
• 1 kg beef for goulash, diced
• 1 onion (s), diced
• 1 clove garlic, finely chopped
• 1 tablespoon, heaped tomato paste
• 3 tablespoon, heaped flour
• 1 teaspoon paprika, noble sweet
• 220 g carrot (s), cut into smaller cubes
• 220 g sweet potato (s), cut into smaller cubes
• 750 ml beef broth, seasoned
• 100 ml red wine, dry
• 1 teaspoon Worcester sauce
• 1 bay leaf
• salt and pepper

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Instructions

1. Heat the oil in a coated pan and briefly sear the beef goulash all over. Add the onion, sweat with it, then mix in the garlic. Now add the tomato paste and roast everything. Season with a little salt and pepper and remove from the heat immediately.
2. Cut the carrots and sweet potatoes into cubes no larger than 1 x 1 cm. Put the cooled contents of the pan in the ceramic insert. Dust with paprika powder and flour and mix briefly. Now fill the pot with the vegetables and pour in the liquid (broth and red wine). Add Worcester sauce and the bay leaf and stir everything 4 - 5 times.
3. The braising time is 7 - 8 hours on LOW. Finally, season to taste and serve.
4. Tip: You can also add a handful of pasta (without egg) in the last hour and continue to stew on HIGH. Then use one tablespoon less flour for the binding.