Beef Casserole

I spent an day looking after a family members home while workmen were there to install a new security entranceway (they are away on holiday) so to keep me busy I decided to go through their cookbooks looking for some recipes to post on 'zaar.

• Ready In: 2 hrs 15 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 kg  chuck or 1 1⁄2 kg  blade steaks, cut into large cubes
• 60  g plain flour
• 2  teaspoons  spanish paprika
• 400  g  peeled tomatoes with juice
• 1  glass white wine or 1  glass red wine
• 2  onions, diced
• 2  garlic cloves, sliced
• 1  stalk celery, finely sliced
• 3  medium potatoes, cut into large chunks
•  salt and black pepper

Directions

1. Preheat oven to 180°C.
2. Roll beef in flour mixed with paprika.
3. Put into an enamelled, cast iron casserole that will hold all the ingredients comfortably with not too much extra space.
4. Whiz tomatoes and their juice in a food processor, or crush roughly with a wooden spoon, then add to meat.
5. Add remaining ingredients to casserole and stir.
6. Press a piece of baking paper over contents and cover with lid. Cook in oven, undisturbed for 2 hours.
7. Season to taste. Check if meat and potatoes are tender and if necessary cook longer.
8. Serve with a bowl of yoghurt, perhaps a small bowl of sliced pickled dill cucumbers or if you are happy to use another pot, steamed cooked carrots or other vegetables alongside.