Amanda Laird: Beef ragout, oregano and mushrooms

Beef ragout, oregano and mushrooms. Photo / Babiche Martens

Serves 4

2 Tbs olive oil
1kg rump, chuck or blade steak cut into cubes
3 cloves garlic, crushed
1 carrot, finely diced
2 stalks of celery, finely diced
2 Tbs fresh oregano
16 small or pickling onions
4 Tbs flour
2 tsp smoked paprika
1 Tbs tomato paste
2 bay leaves
1 cup beef stock
2 cups full-bodied red wine
16 button mushrooms
10 prunes
Salt and freshly ground black pepper

1 Preheat oven to 170C. Heat the olive oil in a cast iron casserole dish. Dry the meat with paper towels then brown in batches, on all sides. Remove.

2 Add the garlic, carrot, celery, oregano and onions, cook until golden then add the flour. Stir for a few minutes to cook the flour.

3 Return the beef to the casserole. Add the paprika, tomato paste, bay, stock and wine. Add the mushrooms and prunes then cover and let slowly cook for 2-3 hours.