Blockade Stew

Ingredients

• 800 g beef stew meat, cubed
• 2 large onions, halved and sliced
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 250 ml dry white wine
• 400 ml beef stock
• 300 g sauerkraut, drained
• 2 bay leaves
• 2 tsp smoked paprika
• 1 red chili pepper, minced
• 2 baguettes
• 2 yellow bell peppers
• 4 large carrots
• Salt and pepper to taste

Method

1. Heat olive oil in a large Dutch oven and brown the beef on all sides.
2. Add onions and garlic, sauté for 5 minutes.
3. Stir in tomato paste and paprika, cook for 2 minutes.
4. Deglaze with white wine, let reduce for 2 minutes.
5. Add stock, bay leaves, chili, sauerkraut, and salt. Simmer gently for 2.5 hours with the lid slightly ajar.
6. Cut baguette into thick pieces (about 8 cm). Cut carrots into similar-sized chunks and peppers into wide strips.
7. Preheat oven to 180°C. Toast baguette pieces for 8 minutes until crisp.
8. Boil carrot pieces in salted water for 10 minutes, drain.
9. Spoon stew into a wide serving dish. On top, build 'blockades' by stacking baguette, carrot pieces, and pepper strips upright and at angles to form towers.
10. Serve immediately so the 'blockade' holds its shape.

Serving notes

• Serve with extra mustard for more heat.
• Place the dish in the center so everyone can take their own 'blockade'.