Make this one on a Sunday when you have a little extra time – double it if you want some to freeze or to have later in the week.
Ingredients
750g chuck steak
2 Tbsp flour, seasoned with salt and pepper
2 peeled and chopped onions
2 stalks chopped celery
1 peeled and chopped carrot
250g chunkily cut mushrooms
1 cup beef stock
1 can chopped tomatoes
1 teaspoon smoked paprika
2 Tbsp Worcestershire Sauce
Method
Preheat the oven to 160°C
Cut the meat into chunks and toss in seasoned flour.
Heat a dash of oil in a frying pan and quickly brown the meat over a high heat. This is best done in 2 or 3 batches.
Transfer meat to a casserole dish. Add the onions, celery, carrot and mushrooms to the frying pan and cook over medium heat for 2-3 minutes. Add to the meat.
Blend together any remaining seasoned flour with canned tomatoes, Worcestershire Sauce, smoked paprika and beef stock. Pour into the frying pan and stir while bringing to the boil, and scrape up anything that’s sticking to the bottom.
Pour over the meat and vegetables.
Cover and cook for 1.5 – 2 hours until the meat is tender. Serve with mashed potato and veggies.
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