( SERVES 4 )
Photo by Babiche Martens
There is nothing more satisfying than putting tough-looking meat into the oven for a couple of hours with an array of flavours and it coming out extremely tender and succulent. Walk away and return to those delightful smells. Sometimes I like to throw a green vegetable on top for the last 10 minutes, then stir it through. This adds colour and saves on washing up.
|2 Tbsp||Olive oil|
|2||Onions, chopped roughly|
|4||Garlic cloves, crushed|
|2||Celery stalks, sliced|
|800 g||Beef rump steaks, or use stewing steak, cut into 3cm cubes|
|½ bottle||Red wine|
|1 tin||Chopped tomatoes, approx. 420g|
|1 Tbsp||Balsamic vinegar|
|2 tsp||Brown sugar|
|1 stalk||Sage, leaves only|
|1 pinch||Chilli flakes|
|1 pottle||Sour cream, for serving|
- Preheat an oven to 160C. In a large frying pan, heat the oil. Add the onions, garlic and celery, cooking for 5 minutes to soften, then place in a casserole dish. Add steak to the pan in batches to brown, then add to the onions.
- Into the casserole dish, add the paprika, wine, tomatoes, vinegar, sugar, sage leaves, chilli, salt and pepper. Cover and place into the oven for 2½ hours, stir and check for tenderness. The best way is to pull a piece of meat apart. Cook for a further 30 minutes or until the meat falls apart with a fork.
- Serve with a blob of sour cream and crunchy bread to soak up the juices.
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