Tanker Stew with Sharp Route

Ingredients

• 800 g beef stew meat, in chunks
• 2 red bell peppers, in strips
• 2 green bell peppers, in strips
• 2 onions, halved and sliced
• 3 garlic cloves, finely chopped
• 1 red chili, thinly sliced
• 1 can diced tomatoes (400 g)
• 2 tbsp tomato paste
• 150 ml red wine
• 2 tbsp red wine vinegar
• 2 tsp smoked paprika powder
• 1 tsp cumin powder
• 2 bay leaves
• salt and pepper to taste
• 4 tbsp olive oil
• 1 baguette, cut diagonally
• 4 small pickles, halved (for the tanker bow)
• 1 lemon, in wedges (for the sharp route)

Method

1. Heat 2 tbsp olive oil in a large stew pot. Brown the beef on all sides.
2. Add onions, garlic, and chili and sauté for 3 minutes.
3. Add tomato paste and cook briefly. Then add diced tomatoes, wine, vinegar, paprika, cumin, and bay leaves.
4. Add bell peppers. Bring to a boil, reduce heat, and stew for 2.5 hours with the lid slightly ajar.
5. Season with salt and pepper. Remove bay leaves.
6. Slice the baguette diagonally and toast briefly.
7. On each plate, build a long tanker: arrange a row of stew, top with pepper and onion strips as decks. Place halved pickles at the front as the bow and a lemon wedge as a sharp route in front of the tanker.

Serving notes

• Serve with extra chili for those who want more tension.
• Arrange lemon wedges in a zigzag in front of the tanker for a sharp route.