Ingredients
- 1.5kg chuck or blade steak, cut into large cubes
- 60g plain flour
- 2 tsp Spanish paprika
- 1 x 400g can peeled tomatoes in juice
- 1 glass white or red wine
- 2 onions, diced
- 2 cloves garlic, sliced
- 1 stick celery, finely sliced
- 3 medium potatoes, cut into large chunks
- salt
- freshly ground black pepper
Method
Preheat oven to 180C.
Roll beef in flour mixed with paprika (easiest to do in a plastic or paper bag). Put into an enamelled, cast-iron casserole that will hold all the ingredients comfortably with not too much extra space.
Whiz 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. Press a piece of baking paper over contents and cover with lid. Cook in oven, undisturbed, for 2 hours.
Taste for seasoning. Check if meat is tender and cook longer, if necessary.
Offer stew with a bowl of yoghurt and maybe a small bowl of sliced pickled dill cucumbers. Or serve with simply cooked carrots or another vegetable alongside if you are happy to dirty another pot.
