• STEP 1

    Heat oven to 140C/120C fan/gas 1. Heat half the oil in a shallow casserole dish. Brown the steaks well on each side, then remove from the pan. Splash the vinegar into the pan and let it bubble and almost evaporate. Add the rest of the olive oil and the onion, and gently fry on a medium heat for 10-15 mins until softened and starting to colour.

  • STEP 2

    Once the onion has softened, stir in the garlic and the paprika. Cook for 1 min more, tip in the red wine and chopped tomatoes, then stir through the tomato purée and bay leaves. Season, pop the steaks back into the pan, then cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is very tender. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months. To serve, scatter with coriander.


For the best-quality beef at the

cheapest prices, opt for braising cuts.

Although different cuts are sold as

braising steak, some work better than

others. If you want to cook a whole

piece of meat, as in this recipe, use the

flank or skirt – also known as feather

blade. If you want diced meat for stew,

the best cut is shin.

In supermarkets, where labels don’t

state cuts, look for meat that isn’t too

lean and has a good proportion of fat

and muscle running through it.

Recipe from Good Food magazine, March 2010


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