1 green bell pepper, seeded and quartered
1 yellow onion, seeded and quartered
1 cup red wine
1 teaspoon vanilla extract
1/2 teaspoon ground coffee granules
1 cube chicken bouillon cube
1 pound fresh precious produce in the form of cherries
Chop the pepper-peppers, garlic and bell pepper halves. Apply slices of quartered onion round to pepper peppers. Apply juice of vanilla mince glaze over bell pepper.
In a medium saucepan bring beef to a boil. Add wine and give a stir. Reduce heat and simmer 5 minutes.
Next, fold in cherries. Pour broth mixture over peppers, carrots and cherries, and strain.
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