- 750g PGI Welsh Beef chuck steak (braising steak), cut into chunky cubes
- 2 large onions, cut into wedges
- 3 garlic cloves, crushed
- 1 tbsp oil
- 1 tbsp paprika
- 1 tbsp smoked paprika
- 150g chestnut mushrooms, quartered
- Splash of red wine vinegar
- 1 red pepper, deseeded and cut into chunks
- 1 orange pepper, deseeded and cut into chunks
- 2 tbsp tomato purée
- 600ml beef stock
- 1 x 400g tin of chopped tomatoes
- 1 tbsp cornflour to thicken (if required)
- Soured cream
- Parsley, chopped
- Crusty bread
- Preheat the oven to 170˚C / 150˚C fan / Gas 3.
- Heat the oil in a pan or flameproof casserole dish and fry the beef in two batches until nice and brown. Return all the beef into the dish.
- Add the onions and mushrooms and fry for a few minutes to colour. Add the garlic and stir for a further minute.
- Add the paprika spices and stir well. Add a splash of red wine vinegar.
- Add the tomatoes, stock and seasoning, stir well and bring to the boil. Cover with a lid and place in the oven for 1 hour 30 minutes.
- Add the peppers and cook for a further 30 minutes or until the beef is tender.
- Prior to serving, thicken if required.
- Serve with spoonfuls of soured cream and chopped parsley.
- Delicious served with chunky bread, rice or buttered pasta.