Serves 4
1kg beef chuck or similar, trimmed of fat 2 Tbsps vegetable oil 1 medium onion, peeled, chopped 2 cloves garlic, part-crushed, peeled, finely chopped 1 orange capsicum, cut into cm-wide strips 2 tsps sweet paprika 1 tsp sugar 1 cup red wine 2 Tbsps tomato paste 1x400g tin Italian
whole tomatoes 1 Tbsp salted capers, rinsed salt and pepper beef stock, if necessary
Set oven to 180C. Cut beef into 2cm chunks. Heat the oil in a large, oven- proof casserole and brown the meat on all sides. Push the meat to one side and add the vegetables.
Cook to soften, then stir in the paprika, sugar, wine, tomato paste and tomatoes, chopping roughly in the casserole. Stir in the capers, then season lightly, remembering that the liquid will reduce considerably during cooking.
Place in the oven and cook gently for 1-2 hours, or until meat is very tender when pierced with a fork. Check from time to time and add water or stock if it dries out.
Correct seasoning and serve with potatoes and vegetables.
04 06 2009
