Serves: 2-4 people
Prep time: 30mins
Cooking time: 2hrs 30mins

Chef’s tip: This is delicious with gnocchi, rice or pasta. You can also add a dollop of sour cream!

Ingredients

• 600-650g stewing/casserole/slow cook beef, diced into small chunks
• 30g plain flour
• 1 large onion, sliced
• 1 green pepper, in 2cm square chunks
• 1 red pepper, in 2cm square chunks
• 3 cloves of garlic, chopped
• 2 large tomatoes, diced OR 1 tin of chopped tomatoes
• 2 tbsp tomato puree
• 2tbsp paprika
• 2-3 bay leaves
• 1tbsp caraway seeds, crushed
• 75ml white wine
• 300ml beef stock
• Fresh parsley to serve

Method

• Get everything diced/sliced/chopped etc so it’s all ready to go.
• Coat the meat in the flour
• Get a large casserole pot or large saucepan on a medium heat, add a little oil and brown the meat in batches. Set the meat aside.
• Add a little more oil to the pan and add the onion. Cook for 5 minutes until soft, then add the peppers and garlic. Cook these gently for about 10 minutes until softened.
• Once the veg is soft and started to brown, add the meat, paprika, caraway seeds, puree and bay leaves. Stir and cook for a couple of minutes to bring all the flavours together.
• Add in the tomatoes, wine and stock.
• Cover and simmer for at least 90mins. Half way through, check if any water needs adding.
• Season with salt and pepper at the end and serve with a sprinkle of parsley, and if you fancy some sour cream.