The best beef stew recipe

Soak the red kidney beans the night before.

Remove the outer fat from the veal and cut it into cubes of about 1.5 cm in size.

Season to taste with salt and pepper and dredge the cubes in flour. Remove the excess.

In a pan, pour a drizzle of extra virgin olive oil.

Lightly brown all the pieces of veal.

Peel and finely chop an onion, a couple of cloves of garlic and a chilli or red pepper.

Peel and dice 3 carrots. Dice the potatoes into 1 cm cubes. Add a drizzle of extra virgin olive oil. Add the garlic together with the chilli, and then the chopped onion. Season lightly with salt and stir.

Add a splash of meat stock and the tomato concentrate. Mix. Add the carrot, stir and then add all the meat.

Add the red beans that have been soaking overnight.

Add 1 litre of meat stock. Stir. Add two bay leaves. Cover and leave to cook over a low heat for 2 hours.

Add the potatoes and cook over a low heat for a further 30 minutes

Enjoy!