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🥩 Quick Boeuf Bourguignon with Peppers

580 kcal · 90 min · 4 servings

Ingredients

• 800 g Beef chuck stew meat
• 2 Stück Red bell pepper
• 2 Stück Yellow onions
• 3 Stück Carrots
• 4 Stück Garlic cloves
• 500 ml Dry red wine
• 200 ml Beef stock
• 1 EL Tomato paste
• 2 EL Olive oil
• 1 TL Paprika powder (sweet)
• 1 Prise Salt and pepper

Instructions

1. 1. Chop onions and carrots roughly. Mince garlic. Cut peppers into cubes.
2. 2. Season beef cubes with salt and pepper. Brown on all sides in a pot with olive oil. Remove meat.
3. 3. Sauté onions and carrots in the same pot for 5 minutes.
4. 4. Add garlic, tomato paste, and paprika powder. Roast for 1 minute.
5. 5. Deglaze with red wine and bring to a boil.
6. 6. Return meat, vegetables, and beef stock to the pot.
7. 7. Cover the pot and simmer on low heat for 75 minutes until meat is tender.
8. 8. Add pepper cubes and simmer uncovered for another 10 minutes.
9. 9. Season with salt and pepper to taste. Serve.

Nutrition per serving

• kcal: 580
• Protein: 40 g · Fett/Fat: 28 g · Carbs: 25 g