Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.
1kg chuck or blade steak, cubed
2 tablespoons flour
2 teaspoons paprika
425g can crushed tomatoes
2 medium onions, sliced
1 clove garlic, crushed
2 sticks celery, sliced
2 large carrots, thickly sliced
1 turnip, cut into large chunks
3 medium potatoes, cut into large chunks
1 cup red wine or stock
Preheat oven to 180°C. Toss meat, flour and paprika in a plastic bag, tip into a heavy casserole dish. Add all remaining ingredients and stir to combine. Press a piece of baking paper over the ingredients and cover closely with a lid. Cook for 2 hours without lifting the lid. Check for seasoning and tenderness, returning to oven if more cooking time is required.
Serving suggestion
Serve with mashed potatoes and steamed green vegetables.
