Simplest Beef Stew
- 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
1. Preheat oven to 180°C (160°C fan-forced).
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.
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.
4. Press a piece of baking paper over the contents and cover with lid. Cook in the oven, undisturbed, for 2 hours.
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.
6. Top beef stew with parsley and serve with yoghurt.
• Energy 1796Kj • Protein 43g • Total Fat 20g • Saturated Fat 7g • Carbohydrates 12g • Sugars 7g • Sodium 470mg
Dietary and nutritional info supplied by NZ Nutrition Foundation