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Preparation Time : 15
Cook Time : 120
Total Time : 135
1 1⁄2 kg chuck or 1 1⁄2 kg blade steaks, cut into large cubes
60g plain flour
2teaspoons spanish paprika
400g peeled tomatoes with juice
1glass white wine or 1 glass red wine
2 onions , diced
2 garlic cloves, sliced
1stalk celery, finely sliced
3medium potatoes , cut into large chunks
salt and black pepper
Preheat oven to 180°C.
Roll beef in flour mixed with paprika.
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, then 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.
Season to taste. Check if meat and potatoes are tender and if necessary cook longer.
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.
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