This is a perfect dinner on a cold winters night, served with either mash potato and green beans or with boiled white rice and a French stick to mop up the sauce.

Serves 4

Ingredients:

• 2 tbsp sunflower oil
• 700g stewing steak, cut into chunks
• 1 large onion, peeled and sliced
• 1 tbsp plain flour
• 1 tbsp paprika
• 400g canned plum tomatoes
• 2 carrots, peeled and cut into slices
• 1 beef stock dissolved in ½ pint of water
• 1 garlic clove, peeled and crushed
• Salt and black pepper

serving suggestions:

• Fresh chopped parsley
• Soured cream

Method:

1. Preheat the oven to 180c / 350f / Gas 4.  Heat 1 tablespoon oil at high heat in large casserole dish.  Add half the steak and fry to seal.  Remove with a slotted spoon and place on a plate. Repeat with the remaining meat.
2. Reduce heat and add remaining oil.  Fry the onions for approx 5 minutes, or until starting to brown.  Reduce heat and return meat to the pan.  Sprinkle over flour and paprika and toss to coat.
3. Stir in tomatoes, carrots, beef stock and garlic.  Season and return to the boil.  Cover and cook in the over for 2 hours, or until the meat is tender.  Optional Sprinkle with parsley and a dollop of soured cream.

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