Beef ragout, oregano and mushrooms

Ingredients

2 Tbsp	Olive oil
1 kg	Beef rump steak, (or chuck or blade), cut into cubes (Main)
3 cloves	Garlic, crushed
1	Carrot, finely diced
2 stalks	Celery, finely diced
16	Onions, small or pickling
2 Tbsp	Fresh oregano
2 tsp	Smoked paprika
4 Tbsp	Flour
1 Tbsp	Tomato paste
1 cup	Beef stock
2	Bay leaves
2 cups	Red wine, full-bodied
16	Button mushrooms
10	Pitted prunes

Directions

1. Preheat oven to 170C. Heat the olive oil in a cast iron casserole dish.
2. Dry the meat with paper towels, then brown in batches on all sides. Remove.
3. Add the garlic, carrot, celery, oregano and onions. Cook until golden, then add the flour.
4. Stir for a few minutes to cook the flour.Return the beef to the casserole.
5. Add the paprika, tomato paste, bay, stock and wine.
6. Add the mushrooms and prunes, then cover and let slowly cook for 2-3 hours.