Beef Stew Swiss Style

Cut beef into medium cubes. Heat oil and fry meat all around for about 10 minutes. Dust with flour and paprika. Stir in tomato paste.

Peel and chop onions and garlic clove. Add to meat, and sauté 5 min. Cover and steam. Then extinguish with wine and stew again for 5 minutes. Add the beef broth. Season with salt, pepper and sugar. Add bay leaves and cloves. Stew the beef stew with the lid closed for 40 minutes.

Peel and rinse the potatoes and carrots, drain and cut into quarters. 30 minutes before the end of the cooking time, remove the bay leaf spice and cloves from the pot. Add the potatoes and carrots.

Serve in a preheated baking dish.

Our tip: Use high-quality red wine for a particularly fine taste!

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