Ingredients
1 tbsp oil
500 g braising or stewing beef, diced
1 large onion, sliced
1 red pepper, deseeded and diced
2 garlic cloves, crushed
1 tbsp paprika
1 tbsp tomato puree
400 ml beef stock
1 1/2 tsp balsamic vinegar
1/2 tsp mushroom ketchup
6 tbsp fullfat-crème fraiche
500 g braising or stewing beef, diced
1 large onion, sliced
1 red pepper, deseeded and diced
2 garlic cloves, crushed
1 tbsp paprika
1 tbsp tomato puree
400 ml beef stock
1 1/2 tsp balsamic vinegar
1/2 tsp mushroom ketchup
6 tbsp fullfat-crème fraiche
Method
- Pre-heat the oven to 180 C/160 C Fan/ Gas Mark 4
- Heat the oil in a frying pan. Brown the beef on all sides until golden, then transfer on to a plate.
- Add the onion to the pan with the red pepper and fry for 2 minutes. Return the beef to the pan and coat in the onion mixture. Add the stock and bring to the boil. Cover with a lid and place in the over for 1 hour.
- Remove from the oven and add the remaining ingredients. Bring back to the boil, cover and return to the oven for 30-40 minutes, or until the beef is tender.
- Serve with rice or mash.
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