Winter Beef Stew

INGREDIENTS

• 1/4 cup plain flour

• 1kg beef rump steak, cut into 4cm cubes

• 2 tbs sweet paprika

• 4 carrots, roughly chopped

• 2 brown onions, roughly chopped

• 1 bouquet garni

• 200g button mushrooms, quartered

• 1L beef stock

• 700g Dutch Cream potatoes, quartered

• 2 tbsp olive oil

• 2 tbs balsamic vinegar

• 2 tbs tomato paste

• 5 garlic cloves, crushed

• Salt and pepper, to season

Method

1. Preheat oven to 150°C. Place flour in a large bowl and season with salt and pepper. Add beef, tossing to coat.

2. Heat 2 tbs oil in a large, heavy-based casserole dish over high heat. Working in batches, shake excess flour from beef, add to dish and brown well. Set beef aside.

3. Add onion and garlic to dish. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until softened. Add tomato paste and paprika, stirring frequently, for another 2 minutes.

4. Add vinegar and stock, scraping bottom of dish. Return beef to dish, along with bouquet garni. Stir well, then cover and bake for 1 hour 30 minutes.

5. Add carrot, potato and mushroom and cook, uncovered, for a further 1 hour or until beef is tender. Scatter over parsley and serve with fresh sourdough bread.