180mlred wine(about 6 fl oz) dry red wine such as Spätburgunder, Rijoa, Pinot Noir, Merlot. Can be replaced with 2 tablespoon red wine vinegar or lemon juice instead
Prepare the meat by chopping it into 2 cm chunks. They should fit on a spoon. Peel and slice the onions and garlic finely.
500 g stewing beef
Heat the butter and oil in a large saucepan and sear the beef on medium to high heat. It should brown from all sides to develop some roasting flavor. If you have a lot of meat, it is better to fry it in batches. Otherwise, the meat will cook rather than sear and too much meat juice will escape. Remove the meat and set aside.
2 tablespoon vegetable oil, 1 tablespoon butter
Add the onions and fry until the onions are browned. Then add in the garlic and fry for a further minute.
1 onion, 4 garlic cloves
Add the tomato paste, and fry for a further minute so it releases its roasting flavors. Then add the meat back into the pot.
1 tablespoon tomato paste
Deglaze the meat with the red wine and beef broth/stock and bring to a boil. Reduce the heat to medium-low. The soup should be simmering rather than wildly bubbling.
180 ml red wine, 1 liter beef stock or broth
Add the seasonings sugar, black pepper, paprika powders sweet and spicy (optional), marjoram and bay leaves.