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