Easter is only weeks away, and I thought it’s about time to post few suitable recipes. You know, something light. I was really looking forward to it, even though outside it doesn’t feel like Spring just yet. And then today morning I looked out of the window, only to find snow and temperatures below zero.

I’m an avid Winter enthusiast, but sometimes even I crave a little bit of sun and colour. Especially that I already planted some flowers, and now they’re under snow. Now instead of going for walks or even opening windows wide open, I do prefer the warmness of the blanket on a couch and hot tea.

So, If you have been freezing your butt out too, and need something warming, this recipe is for you! It’s one of my favourites, though it takes a while to prepare. I normally cook larger portions so I can have a ready meal the next day, or to stock up my safety stock in the freezer.

Preparation time: 20min Cooking time: 80-90min

Serves 4-6

500g braising steak

1 big onion

2 garlic cloves

2 Tbsp butter

2 tablespoon sweet paprika powder

2 teaspoon spicy paprika powder

1 Tbsp tomato paste

150ml (⅔ cup) red wine

800ml (3⅓ cup) beef stock

1 tsp sugar

1 tsp salt (or more to your liking)

2 bay leaves

2 bell peppers

1 big carrot

3 medium sized potatoes

1 tsp marjoram

fresh parsley

baguette and crème fraîche

Peel the onion and garlic and cut into small cubes. Cut the meat in ca 3cm (1 inch) cubes and sear in hot butter for 5 minutes, stirring. Add the onion and garlic and simmer for another 5 minutes. Pour the wine and beef stock, and season with paprika, salt, and sugar. Add the tomato paste, marjoram and bay leaves and braise for 60min over a low heat with the lid on.

Peel the remaining vegetables and cut the potatoes and peppers in cubes and the carrots in rings. Add to the stew and simmer for another 20 minutes, until the vegetables are cooked.

Stir in parsley, serve with crème fraîche and a baguette.