The name of this recipe suggests a link with hills and vineyards. Everyone knows it well during the grape gathering season. But you can prepare it at any other time of year. Red vine provides this recipe with a personal touch.
800 g (28 oz) beef
500 g (17.50 oz) potatoes
2 large onions
3 tablespoons oil
½ tablespoon paprika
1 tablespoon tomato paste
200 ml (6.80 fl oz) red wine
Clean the beef from the tendons and fatty membranes and cut into small cubes. Peel the potato and onions and cut them in cubes.
Heat up the oil and add the onions. Pour it with water and simmer for about 20 minutes.
Then add the beef and continue to simmer with the addition of water. During cooking remove the foam. When the meat is half done, add the potatoes. Season with salt, pepper, paprika and bay leaf. Towards the end of cooking add tomato paste and red wine. Briefly boil and, if necessary, add some more seasonings.
Serve the vineyard stew with homemade bread.
Optionally, you can thicken the stew additionally with flour mixed in little water or roux.