* Ingredients

° 1 kg of beef chuck
° 50cl beef broth
° 20 cl of red wine
° 2 tbsp. Red pepper
° 2 tbsp. 1 teaspoon ground cumin
° 1 large can of peeled tomatoes
° 1 tbsp. Tomato paste
° 2 onions
° 2 cloves garlic
° 300g of crispy potatoes
° 3 islands
° 1 cooked beetroot
° 1 sprig of thyme
° 1 sprig of rosemary
° 2 bay leaves
° 40 grams pork fat
° 2 tbsp. flour
° salt
° pepper
+calories = average

* Preparation steps

Remove the first peel of the onion and cut it into slices.
Pass the garlic cloves through a garlic press to collect the pulp.
Cut the meat into pieces.

In a casserole dish, brown the pieces of meat in the lard over high heat for 5 minutes.

Add the onion and tomato paste and continue cooking for 5 minutes, stirring regularly.

Add the flour and continue to cook for a minute, while stirring.
Add the peeled tomatoes, chicken broth, red wine, paprika, cumin, garlic, thyme, rosemary, bay leaves, salt, and pepper. Mix, reduce heat, cover and simmer for 1 hour 30 minutes.

Peel the carrots, remove the ends and chop them into small cubes.

Peel the potatoes, then cut them into small cubes.
Cut the beetroot into small cubes.

Add carrots, potatoes, and beets to a casserole dish. Continue cooking for 30 minutes.

Enjoy !