Ingredients:
900g Beef Casserole Steak, cubed
168g Pancetta Cubes
600g onions, peel and chop
400g can peeled plum tomatoes
300ml beef stock
2 garlic cloves, peel and crush
4 tbsp paprika
2 tsp dried mixed herbs
2 tbsp plain flour
salt and pepper
3 tbsp vegetable/sunflower oil
|
|
Preparation:
1. Mix beef with flour; turn oven on at 170C (155C on my fan oven)
2. Heat 1tbsp oil in large casserole pan
3. Fry onions gently until soft; remove from pan
4. Fry pancetta in same pan until crisp; remove from pan
5. Heat remaining oil in pan. Add meat and brown
6. Return onions and pancetta to the browned meat in casserole pan
7. Add garlic and paprika; stir well for a minute
8. Add herbs, tin tomatoes and beef stock and bring to a simmer. Season to taste
9. Cover tightly with lid and put into oven for between 1hr 30min - 2 hr. When meat is tender it is ready.
It is best to keep an eye on this. Check on it after 45min-55min to check if more stock needs to be added.
You can get 2 to 3 main family meals out of this, and other smaller portions - ideal for jacket potatoes, over a nice playe of wedges, or even stuck inside some puff pastry and cooked AKA a pastie !
|
Related recipes
(1 vote)
Recipes
Questions answers