Beef stew with peppers and carrots

Meat learns to be very tasty and tender

Ingredients

• beef
• 800 g
• tomatoes in their own juice
• 400 g
• bell pepper red
• 1 PC.
• bell pepper green
• 1 PC.
• bell pepper yellow
• 1 PC.
• chilli
• 1 PC.
• carrot
• 1 PC.
• onion
• 2 heads
• garlic
• 3 cloves
• ground cinnamon
• 1/4 tsp
• Bay leaf
• salt

Directions

1. Put large pieces of beef in a saucepan, add chopped carrots, onion, salt and bay leaf. Pour with water, bring to a boil, reduce heat and cook for another one and a half to two hours until the meat is cooked, under the lid. Cool the cooked, soft meat in the broth for half an hour. Take out, cool, tear into fibers with your hands.
2. Cut a large onion into half rings, yellow, red and green bell peppers into strips. Fry in vegetable oil for 10 minutes until the vegetables are soft. Add chopped garlic, hot chili pepper, ground cinnamon and salt to taste, heat everything together for half a minute. Add tomatoes in their own juice, mash with a spoon, simmer for another five minutes. Pour two glasses of beef broth into the mixture, put the meat, simmer the beef for 10 minutes, stir. Garnish the dish with herbs when serving