1.5 kg chuck steak, cut into 4 cm cubes
⅓ cup plain flour
2 Tbsp olive oil
2 large onions, diced
3 cloves garlic, crushed
1½ Tbsp sweet paprika
2 tsp caraway seeds
400 g can crushed tomatoes
2 cups beef stock
2 Tbsp red wine vinegar
2 red capsicum, deseeded, chopped
2 cups buttered egg noodles, to serve
2 cups braised fennel bulb, to serve
1 bunch flat-leaf parsley, to garnish
- Preheat oven to 160°C. Put beef and flour in a large bowl. Toss to coat, shaking off excess.
- Heat ½ of the oil in a large deep heavy-based flameproof casserole over a medium-high heat. Add ½ of the beef and cook, turning occasionally, for 8 minutes or until browned all over. Transfer to a plate. Repeat with remaining oil and beef.
- Add onion and cook for 8 minutes or until tender. Add garlic, paprika and caraway and stir until well combined. Cook for 1 minute. Pour over crushed tomatoes, beef stock and vinegar, then bring to the boil. Return beef to casserole with capsicum. Cover with a tight-fitting lid and cook in oven for 1 hour. Stir, then cook for a further 1 hour or until beef is very tender. Serve with noodles and fennel and garnish with parsley.