Strip roast stewed in red wine

A very rich and easy to make dish. You can also use pork ribs instead of beef.
Course Main Course


  • 1 kg meaty strip roast
  • 1 medium carrot (peeled and diced)
  • 2 cups red wine
  • 1 ripe tomato (diced)
  • 3 cloves garlic finely chopped
  • 2 potatoes (diced)
  • 1 small onion (diced)
  • 1 stalk leek (diced)
  • 2 tbsp flour
  • 2 bay leaves
  • 1 cup water
  • fresh parley chopped finely
  • salt and pepper to taste
  • olive oil


  • Cut the roast into large pieces and rub the meat with salt, pepper and sweet paprika.
  • In a deep nonstick skillet or casserole, brown the meat. Remove it and keep it warm.
  • Add more oil to the skillet, scraping up the browned bits. Add the rest of the ingredients (except the flour and wine) including the bay leaves and saut√© well for about 5 minutes.Next, add the flour, mix well, add the red wine and water, cook for one hour.
  • Finally add the potatoes previously sauteed to the meat cooking, cook a few more minutes, sprinkle with chopped parsley and serve very hot.


This dish works well with a good tempranillo red wine.!
Bon Appetit!

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