Recipe:

8

Nieuwe alinea

Goes well with chicken, beef and lamb

Method:

1. Cut the shallots in half, then cut them in julienne. Clean the bell peppers and cut them in equal sizes, 2 cm wide. Mince the garlic

2. In oil and butter, glaze the onions with the garlic, then add carrots and bell pepper. Season with thyme, rosemary, pepper and salt

3. Stew the vegetables for a few minutes, then add the peeled tomatoes and tomato paste. Allow to heat up.

4. Now, add the red wine and beef stock and allow to simmer until the vegetables are done.