Peppers stew 02
Instructions
06741 STEW with PEPPERS INGREDIENTS for 4 PERSONS 600 g of chopped beef, meaty red peppers 2, 250 g of ripe tomatoes, a large onion, 2 Tablespoons extra-virgin olive oil, 1/2 cup of dry white wine, a sprig of Sage, salt and pepper.
Dip the tomatoes for a few seconds in boiling water, then rinse under cold water, Peel, remove the seeds and cut into pieces.
Wash the peppers, remove the seeds and pith and slice into strips.
Peel the onion and thin affettatela.
Cut the meat into pieces.
Heat oil in a heavy-bottomed saucepan and Brown the meat cubes lively focus, turning often.
After about ten minutes, when the meat is evenly colored, remove from pan and keep warm between two plates.
Lower the heat and put in the pan with some sliced onion Sage leaf.
Stir often, when it starts to pick up color, put the meat in the Pan, add salt, pepper and seasoning in the mixture for a few minutes.
Wet with wine.
When the wine has evaporated add the tomatoes, and cook with for one hour at low heat, adding if necessary a few tablespoons of hot water.
After this time, add the peppers, stir and continue cooking for about 30 minutes, until the meat is tender.
Add salt and serve on a serving dish.
