1 kg meat (chuck or stewing steak) · 4 onions · 4 spoons paprika · 300 g potatoes · 30 g olive oil · 30 g butter · 50 g carrots · 2 glasses red wine · salt to season.
In a casseruole, fry the onion in oil and butter. Add the meat cut into cubes, season with salt and paprika.
Pour in the wine and cook until it has evaporated. Add the chopped carrots.
Simmer in the stock for about an hour, then add the diced potatoes and continue cooking for a further hour.