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STEP 1
Heat oven to 160C/140C fan/fuel 3.
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STEP 2
Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-primarily primarily based saucepan. Sprinkle 700g stewing steak chunks with 30g easy flour and brown smartly in three batches, adding an extra 1 tbsp oil for every batch. Discipline the browned meat apart.
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STEP 3
Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 enormous thinly sliced onion, 2 finely chopped garlic cloves, 1 inexperienced pepper and 1 red pepper, each and each finely sliced. Fry except softened, round 5-10 minutes.
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STEP 4
Return the beef to the pan with 2 tbsp tomato purée and a pair of tbsp paprika. Cook dinner, stirring, for 2 minutes.
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STEP 5
Add in 2 enormous diced tomatoes, 75ml dry white wine and 300ml beef stock. Quilt and bake in the oven for 1 hr 30 minutes – 2 hrs. Alternatively, quilt and prepare dinner it on the hob on a light warmth for approximately an hour, taking away the lid after 45 minutes.
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STEP 6
Sprinkle over 2 tbsp flat-leaf parsley leaves and season smartly with salt and freshly ground pepper. Coast in 150ml soured cream and motivate.