Beef Stew

This is a simple hearty beef stew that can be flung together in a matter of minutes and forgotten about as it simmers away in the oven until cooked. It yields lots of rich red wine juices, making it a perfect dish for cold winter evenings and is great re heated the next day, as the flavour intensifies even more. You may wish to experiment with this recipe according to taste by adding: mushrooms, bacon, chutney, chilli paste or fresh herbs. The variations are endless so don't restrict yourself by following the basic recipe.

Simplest Beef Stew - from 'The Cooks Companion' by Stephanie Alexander
Serves 4-6

1.5 kg topside, chuck or blade steak, cut into large cubes
2 tablespoons plain flour
2 teaspoons paprika
1 x 425g can peeled tomatoes
2 onions, diced
2 cloves of garlic, sliced
1 stick celery, finely sliced
3 carrots, peeled and cut into chunks
3 potatoes, peeled and cut into chunks
1 cup of red wine
salt
freshly ground black pepper

Preheat oven to 180c. Roll beef in flour mixed with paprika. Place in an enamelled cast-iron casserole that will hold all ingredients comfortably with not too much extra space (i use a 24cm/4.2 ltr Le Creuset). Whizz tomatoes and their juices in a food processor, or crush roughly with a wooden spoon, and add to meat. Add remaining ingredients to casserole and stir. Press a piece of baking paper over contents and cover with lid. Cook in oven, undisturbed, for 1 1/2hrs. Taste for seasoning. Check if meat is tender and cook for longer if necessary.
Serve with crusty bread.

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