for 4 portions

	oil, for frying
500 g	beef ragout, cut into approx. 2 cm cubes
1	onion, thinly sliced
2	garlic cloves, squeezed
1	red chilli
1 tbsp	tomato puree
½ tbsp	paprika
½ tbsp	ground cumin
1 tsp	salt
2 dl	red wine
1 ½ dl	meat bouillon
1 tin	corn kernels (approx. 340 g)
	salt to taste
	paprika, to taste

How it's done

Heat the oil in a cooking pot. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan. Wipe the cooking fat from the pan with kitchen paper and add a little oil if necessary. Sauté the onions over a medium heat, add the garlic, chilli and tomato puree and briefly sauté. Return the meat to the pan, season. Pour in the wine, bring the boil and reduce slightly. Add the stock and bring to the boil. Reduce the heat, cover and braise on a low heat for approx. 1 1/2 hours. Shortly before serving, add the sweetcorn, heat gently, season.

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