A recipe from the Good Food collection.
Ingredients
1 kg (2 lb 4 oz) casserole beef (chuck or blade), cut into chunks
50 g (1¾ oz) plain (all-purpose) flour
1½ tablespoons vegetable oil
1 red onion, cut into wedges
2 garlic cloves, chopped
800 g (1 lb 12 oz) tinned chopped tomatoes
250 ml (9 fl oz/1cup) beef stock
1 tablespoon tomato paste (concentrated purée)
1½ tablespoons Hungarian sweet paprika
2 bay leaves
2 boiling potatoes, cut into 1.5 cm (⅝ inch) cubes
3 teaspoons oregano, chopped
Method
1. Coat the beef in flour and shake away any excess. Heat the oil in a large heavy-based saucepan over high heat. Cook the beef in three batches for 2 minutes, or until browned. Add the onion and garlic and cook, stirring, for 2 minutes, or until slightly soft.
2. Return the beef to the saucepan. Add the chopped tomatoes, beef stock, tomato paste, sweet paprika and bay leaves. Reduce the heat to medium and simmer, covered, for 30 minutes, stirring occasionally. Add the potato, and simmer, covered, for a further 20 minutes, or until the beef and potato are tender. Remove the lid from the saucepan, and simmer for 5 minutes, or until slightly thick. Stir in the oregano and season to taste.