
Ingredients
1 – 1 ½ kg stewing steak
1 carrot, diced
1 red capsicum, sliced
1 onion, diced
2 cloves garlic, crushed
1/3 cup white wine (optional)
2 tbsp paprika
2 tbsp tomato paste
2 cups chicken stock
Sour cream and parsley to serve
Method
- Preheat oven to 130 °C.
- Add a splash of oil to a Dutch oven or frying pan and heat over a high heat. Brown the stewing steak in batches and set aside.
- Lower the heat to medium and sauté the carrot, capsicum, onion and garlic until soft and starting to caramelise. Pour in the white wine and allow to simmer rapidly for a minute, scraping any tasty bits off the bottom of the pan.
- Stir through the paprika and tomato paste, then pour in the chicken stock. Add the stewing steak back into the pan and mix everything to combine. Cover with a lid and pop into the oven to slow cook for four hours. Give everything a stir once or twice while cooking if you are able to, and to keep an eye on the liquid levels. If it looks like it’s running out of liquid, top up with a little water to prevent the meat from drying out.
- Taste and season with salt and pepper and sprinkle freshly chopped parsley over. Serve with a dollop of sour-cream and either mashed potato or pasta. Last month’s Irish Soda Bread is also perfect for mopping up the sauce!
This recipe featured in our July Social Club newsletter.