Name: Simplest beef stew
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 4
Ingredients: 1.5 kilogram (or blade) steak, cut into large cubes; 60 gram plain flour; 2 teaspoon best-quality paprika; 1 400g can peeled tomatoes in juice 1 glass (250-300ml) white (or red) wine; 1 cup beef stock (or water); 2 onions, diced; 2 clove garlic, sliced; 1 stick celery, finely sliced 3 carrots, peeled and cut into chunks; 1 fresh (or dried) bay leaf

Simplest beef stew

This flavorsome tender beef stew is warm, nourishing, and perfect for the cooler nights in. Stephanie Alexander shares her recipe from The Great Australian Cookbook.

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Serves 4

Prep

10M

Cook

Total

2H 10M

Ingredients

1.5 kilogram (or blade) steak, cut into large cubes

60 gram plain flour

2 teaspoon best-quality paprika

1 400g can peeled tomatoes in juice 1 glass (250-300ml) white (or red) wine

1 cup beef stock (or water)

2 onions, diced

2 clove garlic, sliced

1 stick celery, finely sliced 3 carrots, peeled and cut into chunks

1 fresh (or dried) bay leaf

Method

1.Pre-heat oven to 180°C.

2.Roll beef in flour mixed with paprika (easiest to do this in a plastic bag). Put into a lidded casserole dish that will hold the ingredients comfortably with not too much extra space.

3.Whizz tomatoes and their juice in a food processor, or crush roughly with a wooden spoon, and add to meat. Add remaining ingredients to casserole and stir. The meat should be almost covered by liquid.

4.Press a piece of baking paper over contents and cover with lid. Cook in oven, undisturbed, for 2 hours. Taste for seasoning, and add salt and freshly ground black pepper to taste. Check whether meat is tender, and cook longer if necessary – give it another 20 minutes and then check again.

5.Offer stew with a bowl of yoghurt and maybe a small bowl of sliced pickled dill cucumbers.

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