Beef in red sauce

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A rich beef with a red sauce to suck your fingers mixed in the same stew, can only result in a delicious homemade meal.

Ingredients: beef in red sauce

750 gr. of lean beef in cubes
1 tablespoon butter
Pepper
Salt
For the sauce
200 gr. of red pepper
1 large ripe tomato
2 cloves of garlic
1 medium onion
1 tablespoon of tomato concentrate
1 tablespoon ground almonds
1 teaspoon of spicy paprika
1 teaspoon oregano
1/2 teaspoon ground cumin
1 bay leaf
1/2 cup of vegetable broth
1/2 cup of mild oil
Salt

Once all the ingredients for making beef in red sauce are gathered on the table, we start by salting the meat, which has to be cut into cubes or dice of medium size.

In a pan or wide-based casserole, undo the butter and throw all the meat. We mark it over medium-high heat for a couple of minutes, only until it picks up color on all sides. We withdraw and reserve.

To make the red sauce in which we finish stewing the beef, we take advantage of the juices of having marked the meat, add a little more olive oil, and start by sautéing the onion and garlic very chopped.

After 5 minutes, add the pepper cut in brunoise. Another 5 minutes later, we toss the tomato in small cubes and continue cooking.

When the vegetables are soft, add the tomato concentrate and stir. Then, we toss the water and the oil, the paprika, the laurel, the oregano, the cumin and the ground almond.

We remove and let the red sauce cook for 10 more minutes. At that point, remove the bay leaf and grind the rest of the ingredients. We already have the sauce finished.

Add the meat to the casserole, cover and let it cook the beef in red sauce for 40 minutes over low heat, stirring occasionally.