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150min min


150min persons




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  • 750gr stew beef or veal
  • 1 green pepper and 1 red pepper
  • 1 l. meat stock
  • 200ml red wine
  • 1 kg potatoes
  • 3 spoonfuls of flour
  • Borges Classic Olive Oil
  • Borges Coupage Extra Virgin Olive Oil
  • 4 onions
  • 3 garlic cloves
  • Salt, pepper, oregano, paprika
  • Cumin and parsley

Step by step

  1. Step 1

    Put the wine in a saucepan and boil it down to half the volume. Set aside.
    Cut the onions and garlic into slices. Pour some Borges mild olive oil in a casserole, add the meat and cook it until golden. Add in the onions and garlic and cook over low heat until they start to colour. Dust the flour in and stir. Add the paprika, hot stock, salt, pepper, cumin and oregano. Cover with a lid and cook over low heat for 50 minutes.
    Add I the red wine reduction, parsley, chopped potatoes and peppers cut into strips.
    Add salt if needed and cook for another 30 minutes.

  2. We have added Borges coupage extra virgin olive oil (main fat in the Mediterranean diet) to this Bulgarian dish. By doing this, we enrich the dish with vitamin E, which is a very powerful antioxidant and prevents some diseases. Red and green peppers strengthen the antioxidant action as well as being a good source of vitamin C, which is necessary for the absorption of iron.

    Chef: Josep Maria Luque · 8cadires.com

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