Simple hearty comfort food for cold winters – done in one pot

Preparation time: 1.5 hours

What you need:

2 tablespoons oil

2 pounds (1 kg) boneless beef, cut into 1-2-inch (2-4cm) cubes

3 garlic cloves, chopped

4-5 medium potatoes (firm cooking), cut into 1-2-inch (2-4 cm) pieces

5 large carrots, peeled and diced

Salt & pepper, chili powder if you like it spicy

1 tablespoon paprika powder

1 leek, sliced

2 tablespoons tomato paste, some tomato juice

1/2 cup (120ml) dry red wine (optional)

6 cups (1.5l) water

4 sprigs fresh thyme (optional, but gives a delicious flavor)

2 tablespoons fresh parsley leaves, chopped

How to do it:

Heat oil in a large pot over medium heat. Season beef with salt and pepper and cook, add garlic, stir occasionally until evenly browned, about 5-6 minutes.

Add 4 cups (1litre) of water, bring to a quick boil, reduce heat and let cook at low heat for about 30 min

Add carrots, potatoes, leek, paprika, tomato paste, thyme and an additional two cups (500ml) of water and the red wine. Add salt and pepper and some chili if you like to spice it up. Stir carefully, let briefly boil, reduce heat and let simmer at low heat for 30-45 minutes or until the beef is very tender. The longer you cook it, the more tender the met will be, so don’t be shy to let it simmer for 2 hours if you have the time.

If you feel there isn’t enough liquid, add additional water or tomato juice which will give it some tomato-ish flavor.

If the stew is too liquid: mix 1 tablespoon of flour with 2-3 tablespoons of water and stir into a smooth paste; add to the stew and let briefly boil. This should thicken the stew.

Remove the thyme sprigs and discard; stir in parsley; season with salt and pepper, to taste.

Serve hot with a nice piece of baguette or other bread.

Enjoy!