Vintage Stew

this is a traditional German recipe from 1954

 

 

this recipe is out of an old 1954 german cookbook called ” meine küche”  that i was given. i really like this vintage cookbook, it has really yummy recipes with only fresh ingredients .

what you need:

2 garlic cloves , minced
1/2 cup fresh bacon, cut in tiny cubes
1 tablespoon tomato paste
4 pounds,boneless beef chuck-eye roast  trimmed of excess fat, cut into 1 1/2-inch pieces (viel meat would work too)
2 tablespoons vegetable oil
1 -2 onion cut in 1/8-inch-thick slices
4 medium carrots , peeled and cut into 1-inch pieces
1/4 cup unbleached all-purpose flour
1 cups red wine
3 cups  beef broth
2 bay leaves
1 tablesp. paprika
1 tablesp.  thyme
1 pound waxy potatoes , scrubbed and cut into 1-inch pieces
1 red bell pepper, cut in big cubes
1 tablsp. heavy cream
1 tablesp. fresh minced parsley
Table salt and ground black pepper

heat the oil in a large pot and sear the beef cubes, till they nicely browned ( stir from time to time). add the onions,garlic, paprika and the bacon. keep on browning till all the juice is  gone. add the 1/4 cup of flour to the stew, keep browning and stirring, until everything has a nice color. slowly add the broth and wine to the beef. add the bay leaves,tyme and tomato paste. season with salt and pepper. cook the stew for 1 1/2 hours ( if needed fill up with more beef broth). now add the carrots, potatoes. and cook for 20 min. now add the bell peppers and cook for another 10-15 min. add the heavy cream, and taste and if needed season with some more salt and pepper and add the parsley.

good luck

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