Ingredients
- 3 tablespoons olive oil, plus extra for browning the meat
- 3 large onions, thinly sliced
- 2 garlic cloves, sliced
- 1 teaspoon paprika
- 4 heaped tablespoons tomato paste
- 1 bottle red wine (something gutsy like a shiraz)
- 1 cup water
- 1.5 kg gravy beef, cut into 5cm pieces
- 3 desiree potatoes, peeled and cut into large cubes
- 3 carrots, peeled and cut into 3cm thick slices
- 1 tablespoon freshly chopped parsley
Method
Heat a heavy-based casserole dish and add the olive oil and onions. Cook over a medium heat for about 10 minutes, stirring frequently until they are soft and quite dark. Add the garlic, paprika and tomato paste and cook for a further couple of minutes. Add the wine and water, stir well and reduce to a low simmer while you brown the meat.
Heat a frying pan on high and add just enough olive oil to cover the base. Fry the beef in batches (so as not to overcrowd the pan) until brown all over, season with salt and pepper and add to the simmering sauce. Continue until all the beef is brown. Now add to the casserole the chopped carrots and potatoes and stir well. There should be just enough liquid to almost cover the ingredients, you may need to add a little more water or wine. Season with salt and pepper, cover with a lid and allow to simmer away for about 1 hour, stirring occasionally, until the meat is very tender and the sauce is thick.
To serve
Sprinkle with chopped parsley and serve.
