Ingredients: 800 gr. Beef shin (braising or chuck steak) cut into byte size cubes 3 tablespoons finely chopped onions 1 carrot 1 tablespoon flour 200 ml of red wine 2 cups beaf stock (or homemade vegetable stock) 2 bay leaf ¼ tablespoon ground mix of peppers Sweet paprika Parsley Sault Directions: In a saucepan heat the vegetable oil. Meanwhile pat dry and flavor with some salt and ground peppers. Cut the meat in a bite sized cubs and seal the meat in the hot saucepan. It will need 10 minutes browning (stirring from time to time), so whole the cubes are well sealed from all sides. When the mean cubes are sealed add chopped onions and roughly grated carrot. Give the mixture a nice stir, reduce the heat and cover for 5-10 minutes. Pour the hot stock enough to cover the meat. Add the bay leaves, a small pinch of salt and sweet paprika and leave to simmer on low for at least 40 minutes. When the meat is done, uncover the saucepan and allow …