Beef stew

It's cold here in February, so to warm up the members of the family, I often make stews. Since all the male members are serious carnivors, stew is an easy way to make them happy & get them to eat their veggies. The secret to a good stew is to let it simmer for hours, which has the added benefit of warming up my rather cold kitchen.
Tips: I buy a boeuf bourguinion cut, which I dice up into about 2cm chunks. The meat cooks better this way & is bite size. If you have any left over broth, substitute it for water. Split peas may be substituted by beans. Without beans, the recipe is the basis for goulash.

Classic beef stew

1 lb or 500g beef

1 large carrot

2 medium onions

1 large potato

Tomato sauce

Peas or split peas

Wine

Paprika

Slice onions& carrots, sauté in oliveoil. 

Add meat& brown. 

Add a glass of wine & paprika. Simmer

When wine cooks down, add cubed potato & tomato sauce. Leave to simmer.

Add peas or split peas (if so, add hot water).

Salt & pepper to tase, simmer untilsplit peas& meat are cooked.