Beef Casserole

Ingredients

• 1 1/2 kg chuck or blade steaks, cut into large cubes
• 60 g plain flour
• 2 teaspoons spanish paprika
• 400 g peeled tomatoes with juice
• 1 glass white wine or red wine
• 2 onions, diced
• 2 garlic cloves, sliced
• 1 stalk celery, finely sliced
• 3 medium potatoes, cut into large chunks
• salt and black pepper

Directions

1. 1

   Preheat oven to 180°C.

2. 2

   Roll beef in flour mixed with paprika.

3. 3

   Put into an enamelled, cast iron casserole that will hold all the ingredients comfortably with not too much extra space.

4. 4

   Whiz tomatoes and their juice in a food processor, or crush roughly with a wooden spoon, then add to meat.

5. 5

   Add remaining ingredients to casserole and stir.

6. 6

   Press a piece of baking paper over contents and cover with lid. Cook in oven, undisturbed for 2 hours.

7. 7

   Season to taste. Check if meat and potatoes are tender and if necessary cook longer.

8. 8

   Serve with a bowl of yoghurt, perhaps a small bowl of sliced pickled dill cucumbers or if you are happy to use another pot, steamed cooked carrots or other vegetables alongside.