This really is the easiest beef stew ever and can be made successfully by anyone. It’s also very tasty and great for feeding a crowd. Just fling everything together and chuck it in the oven.
The Easiest Ever Beef Stew – to serve 6
- 1.5g stewing steak, cut into chunks
- 60g plain flour
- 2 tsp good-quality paprika
- 400g tin of tomatoes
- 1 glass of wine (red or white will do)
- 2 onions, chopped
- 2 cloves garlic, sliced
- 1 stick celery, finely sliced
- 3 carrots, peeled and cut into chunks
- 3 potatoes, cut into chunks
Heat the oven to 180ºC.
Put the flour and paprika into a large plastic bag. Add the beef and shake to coat.
Put the beef into a cast-iron casserole.
Whizz the tomatoes and their juice in a food processor, or roughly crush with a wooden spoon, and add to the meat.
Add all of the other ingredients and stir.
Press a piece of baking paper over the stew and cover the casserole with a lid.
Cook in the oven for 2 hours. Taste for seasoning. Check if the meet is tender and cook for a bit longer if necessary.
Wine Suggestion: A rustic red is all that’s needed here and you may as well finish the bottle you opened for this recipe. Something from the Languedoc should fit the bill.
(Original recipe from The Cook’s Companion by Stephanie Alexander, Penguin Books, 2004.)