Beef and Bell Pepper Casserole

1. quarter figs and soak in 100 ml red wine. Cut beef into 2 cm cubes. Peel onions, halve and cut lengthwise into wedges. Clean peppers, quarter, remove seeds and cut into 3 cm diamonds. Peel carrots and cut into fine slices.

Heat oil in a roasting pan. Sear meat in it in portions. Meat repeatedly in the roaster form. Add paradeis pulp and bay leaf spice. Dust with paprika powder, add 200 ml beef stock and stew the meat for about 1 hour with the lid closed. Stew the onions for the last 10 min.

Add remaining beef stock and red wine.

Crush drained green pepper in a mortar. Add the bell pepper loaf, figs with the red wine, green pepper and carrot slices and cook for about 10 min uncovered at low temperature. season with salt.

Peel the sweet potatoes, cut them into quarters lengthwise and cut into thin slices. Heat oil in a saucepan and fry sweet potatoes in oil for 5-6 min. Drain on kitchen roll and season with salt and pepper. Serve the beef and bell pepper stew with the sweet potatoes and a little bit of chervil.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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