Belgrade beef stew

750 g stewing beef, cut in 3cm cubes

250 g onions, chopped

1 clove(s) garlic, mashed

1 red bell pepper, diced

4 tomatoes, diced

2 carrots, sliced

salt and freshly ground black pepper

paprika powder

1 glass(es) red wine

5 tbsp freshly grated Parmesan cheese

2 tbsp butter

Method

Heat the butter and fry the beef over medium heat all around until browned. Stir in the garlic and onions and fry for two more minutes. Season with salt, pepper and paprika powder. Pour in the wine, cover and simmer over low heat for 30 minutes.

Add the tomatoes, bell peppers and carrots. Cover and simmer for another 20-25 minutes or until the beef is tender. Check seasoning and correct, if necessary.

Sprinkle with Parmesan cheese and serve with rice and lettuce salad.

This is economical cooking – does in one pot on the hob. I used oil instead of butter. I left out the red wine, adding a little water to compensate.

For localness 7/10; rice is always a problem from that point of view. The meat, the veg and most of the spices were local.