Leaving this flavoursome beef stew to simmer will fill your house with the homely aroma of slow-cooked beef and tomatoes. Not only is this stew inviting to the senses, it’s also incredibly easy to cook up. All you have to do is prep the ingredients, and leave your oven to do the rest!
- 1.5 kg (or blade) steak, cut into large cubes
- 60 g plain flour
- 2 tsps best-quality paprika
- 1 400 g can peeled tomatoes in juice
- 1 glass (250-300 ml) white (or red) wine
- 1 cup beef stock (or water)
- 2 onions, diced
- 2 clove garlic, sliced
- 1 stick celery, finely sliced 3 carrots, peeled and cut into chunks
- 1 fresh (or dried) bay leaf
Roll beef in flour mixed with paprika (easiest to do this in a plastic bag). Put into a lidded casserole dish that will hold the ingredients comfortably with not too much extra space.
Whizz tomatoes and their juice in a food processor, or crush roughly with a wooden spoon, and add to meat. Add remaining ingredients to casserole and stir. The meat should be almost covered by liquid.
Press a piece of baking paper over contents and cover with lid. Cook in oven, undisturbed, for 2 hrs. Taste for seasoning, and add salt and freshly ground black pepper to taste. Check whether meat is tender, and cook longer if necessary – give it another 20 mins and then check again.
Offer stew with a bowl of yoghurt and maybe a small bowl of sliced pickled dill cucumbers.