The beef stew in the pictures was prepared in a similar manner as the rabbit in an earlier article.
Since it was precut beef that is sold for stewing everywhere around here it wasn’t particularly fat. I have used a lot of bacon and some lard for starts and then onions, cut up hot yellow peppers and garlic was added then the beef and then salt and spices (ground red pepper, caraway seed, parsley). Finally a generous amount of dry red wine and water was poured in. I have left it to cook on low heat for about two and a half hours.
Just a simple recipe that gives a very pleasant result.