Total Time
2h 30m
Serves
X 4 – 6
Total Time
2h 30m
Serves
X 4 – 6
A note from our chef
Hearty, warming this stew of slow-cooked, fall-apart beef in its rich and slightly smoky tomato and paprika sauce is the perfect antidote to cold, grey days.
Rosie Recommends: Make this meal your own by switching up the side dishes you serve it with. I usually go with boiled and salted potatoes, but fluffy rice, buttery mash and even pasta work really well too.
Here’s what you’ll need
- 1Kg of beef chuck – sliced into 1–2-inch pieces
- 120g all-purpose flour
- 1 tsp of sea salt
- 117g tomato sauce
- ½ tsp black pepper
- 2 white onions
- 30ml apple cider vinegar
- 2 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp English mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 235ml beef stock
Step-by-step method
- Once the meat is sliced into pieces, mix flour, salt, pepper onto a large, rimmed plate.
- Coat each piece of meat in the flour mixture, a few at a time.
- Once all meat is coated, heat three tablespoons of oil in a large frying pan and brown the beef on all sides – do this in small quantities so it enables the beef to have space in the pan.
- Once beef is browned remove it from the pan and put to one side.
- In the same pan add a little more oil and the sliced onions, soften for 8-10 minutes. Lower the heat and add the seared beef, and all the remaining ingredients including the beef stock and cook for 2 hours until the beef is meltingly tender.
- During cooking add more stock if needed to prevent drying. Serve with buttery pasta, rice, or boiled salted potatoes.
