How to Make Parson’s Stew

Parson’s Stew
600 g   beef or lamb cut into small pieces or cubes
5            small onions
250 g   butter or oil
4            cloves garlic paste
3            small tomatoes or 3 tablespoons tomato purée
1 1/2    tablespoons flour
1/2       cup white wine
2            bay leaves
1            teaspoon paprika
Salt and fresh black pepper as needed
Remove the onions skin. Fry the onions until golden brown, add the garlic and fry them for few second. In a large saucepan add meat and fry to a light brown color, and then add enough water to cover the meat and boil for 20-25 minutes. Add the brown onions and garlic to the meat and the bay leaves, salt and pepper to taste, cook on low-heat.
Mix the tomato purée and the flour with wine and pour into the pan. Add more hot water if necessary. Continue cooking until done.
The sauce should be thick.
Serve hot.


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