Wash the vegetables with plenty of fresh water and then peel and mince them. Put half of the butter and the bay leaf in a frying pan on a low heat. Then add the vegetables and poach them slowly. It is important not to let them brown.
While on the frying pan, add salt and pepper to the vegetables. On another pan, put the remaining butter and add the poached vegetables. Add a bit more of salt and pepper.
Once you have the sautéed vegetables, add the meat and fry gently over medium heat for a couple of minutes. Add now sweet paprika and stir well.
Then, add the tomato sauce and the wine, let the alcohol evaporate and after that, add the meat broth. Now let it cook altogether for 10-12 minutes.
The final step is to take the pan out of the heat and taste the sauce. Add salt or pepper if you need it. Now the sauce is ready to be put on the pasta.
300 g of beef meat for stew Martínez Loriente
100 g of fresh chives
100 g of carrots
50 g of celery stalks
50 g of celery roots
50 g of butter
300 cl of meat broth
150 g of tomato sauce
50 ml of red wine
1 bay leaf
5 g of sweet paprika
Noodles or spaghettis.