Simplest Beef Stew

Ingredients
- 60g plain flour
- 2 tsp paprika
- 1.5kg blade steak, cut into large cubes
- 400g peeled tomatoes in juice
- 1 glass (250-300ml) white or red wine
- 1 cup beef stock (or water)
- 2 onions, diced
- 2 cloves garlic, sliced
- 1 stick celery, finely sliced
- 3 carrots, peeled and cut into chunks
- 1 fresh (or dried) bay leaf
- Salt, to season
- Pepper, to season
- 1 Tbsp Italian parsley, chopped
- Plain yoghurt, to serve
Method
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1. Preheat oven to 180°C (160°C fan-forced).
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2. In a bowl, combine the flour and the paprika. Roll the beef in the mix to coat. Place into a lidded casserole dish that will hold the ingredients comfortably with not too much extra space.
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3. In a food processor, or using a wooden spoon, crush the tomatoes, and add to the meat. Add all remaining ingredients to the casserole and stir. The meat should be almost covered by liquid.
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4. Press a piece of baking paper over the contents and cover with lid. Cook in the oven, undisturbed, for 2 hours.
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5. Remove from oven. Add salt and freshly ground pepper to taste. Check whether meat is tender, and cook longer if necessary. Give it another 20 minutes and then check again.
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6. Top beef stew with parsley and serve with yoghurt.
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PER SERVE
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• Energy 1796Kj • Protein 43g • Total Fat 20g • Saturated Fat 7g • Carbohydrates 12g • Sugars 7g • Sodium 470mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation