Serves 4 800g beef (as for stew or curry) salt and pepper 1 clove garlic 1 carrot 2 potatoes 6 small onions 50g string beans 4 tablespoons flour salad oil 1 cup red wine 1 cup tomato puree 8 cups bouillon Sauce 1 bay leaf 1/2 tablespoon sugar 1 tablespoon butter salt, pepper

1  Pour salt and pepper over beef. 2  Crush garlic with the handle of a knife. 3  Cut carrots and potatoes into sticks, 1cm square x 3 cm long. 4  Take out stems from small onions with a knife, peel and cut into halves. 5  Remove strings from string beans, cut 3cm long and boil in boiling water. 6  Coat beef with flour. 7  Heat salad oil in frying pan, saute garlic and remove. Put beef in the frying pan and saute until it gets color. 8  Put beef with the pan drippings into a deep pot. 9  Add red wine and boil. Add tomato puree, bouillon and bay leaf and return to a boil, skim the fat which rises to the surface. 10  Heat oil in an another frying pan and saute carrots, potatoes and small onions. 11  When the beef softens, remove bay leaf, add sauted vegetables (from step 5) and boil until soft. 12  Add string beans and season with sugar, salt and pepper. Season with butter last. Serve it on a plate.

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