Paprika Beef Stew
450g/1lb lean braising steak
1 tbsp olive oil
2 tbsp flour
1 red onion, chopped
2 carrots, diced
2 red (bell) peppers, seeded and thinly sliced
1 tbsp paprika
4 tbsp tomato paste
500ml/17fl oz/2¼ cups beef stock
1 x 400g/14oz can tomatoes
salt and ground black pepper
fresh parsley to garnish
1 Trim the fat off the steak and cut the meat into cubes.
2 Heat the oil in a large pan over a medium heat. Dust the beef with the flour and then add to the pan. Cook, stirring, for a few minutes until well browned all over.
3 Add the onion, carrots, red peppers, paprika, tomato paste and tomatoes and cook for 5 minutes. Pour in the stock, bring to the boil, then reduce the heat, cover the pan and simmer for 1 hour or until the beef is tender and the liquid has reduced.
4 Season with salt and pepper to taste and sprinkle with the parsley. Serve with mashed potatoes.