for 4 person

	oil for frying
500 g	beef ragout, cut into approx. 2 cm cubes
1 tbsp	white flour
½ tsp	salt
1 tbsp	butter
1	onion, finely chopped
1	garlic clove, squeezed
200 g	carrots, cut into cubes
300 g	Chinese cabbage, cut into thin slices
1 tbsp	tomato puree
1 tsp	ground cumin
1 tsp	paprika
2 dl	red wine
2 dl	meat bouillon
	salt and pepper to taste
600 g	waxy potatoes, cut into slices approx. 5 mm thick
2 tbsp	olive oil
¾ tsp	salt
a little	pepper

How it's done

Heat the oil in a frying pan, add the meat in batches, dust with flour, brown all over for approx. 3 mins., season with salt. Remove, reduce the heat and wipe the cooking fat from the pan. Heat the butter in the same pan. Sauté the onions and garlic, add the carrots and remaining ingredients including paprika, and briefly sauté. Return the meat to the pan, pour in the wine, reduce by half. Pour in the stock, bring to the boil, cover and braise on a low heat for approx. 2 hours. Remove the lid, allow the liquid to reduce a little for about 10 mins., season.

Combine the potatoes and oil, spread on an oven tray lined with baking paper.

Bake for approx. 15 mins. in the centre of an oven preheated to 220°C.

Show complete recipe