There is nothing more satisfying than putting tough-looking meat into the oven for a couple of hours with an array of flavours and it coming out extremely tender and succulent. Walk away and return to those delightful smells. Sometimes I like to throw a green vegetable on top for the last 10 minutes, then stir it through. This adds colour and saves on washing up.
Ingredients
2 Tbsp | Olive oil |
2 | Onions, chopped roughly |
4 | Garlic cloves, crushed |
2 | Celery stalks, sliced |
800 g | Beef rump steaks, or use stewing steak, cut into 3cm cubes (Main) |
1 Tbsp | Paprika |
½ bottle | Red wine |
1 tin | Chopped tomatoes, approx. 420g |
1 Tbsp | Balsamic vinegar |
2 tsp | Brown sugar |
1 stalk | Sage, leaves only |
1 pinch | Chilli flakes |
1 pottle | Sour cream, for serving |
Directions
- Preheat an oven to 160C. In a large frying pan, heat the oil. Add the onions, garlic and celery, cooking for 5 minutes to soften, then place in a casserole dish. Add steak to the pan in batches to brown, then add to the onions.
- Into the casserole dish, add the paprika, wine, tomatoes, vinegar, sugar, sage leaves, chilli, salt and pepper. Cover and place into the oven for 2½ hours, stir and check for tenderness. The best way is to pull a piece of meat apart. Cook for a further 30 minutes or until the meat falls apart with a fork.
- Serve with a blob of sour cream and crunchy bread to soak up the juices.