Serves: 2-4 people
Prep time: 30mins
Cooking time: 2hrs 30mins

Chef’s tip: This is delicious with gnocchi, dumplings or pasta.

Ingredients

• 600-650g stewing/casserole/slow cook beef, diced into small chunks
• 1 large onion, sliced
• 2 medium carrots, sliced
• 2 sticks of celery, sliced or in chunks
• 1 red pepper, in 2cm square chunks
• 3 cloves of garlic, crushed
• 2.5tbsp sweet paprika (Hungarian if you can get it)
• 1.5tbsp caraway seeds, crushed
• 40g tomato puree
• 2-3 bay leaves
• 1 litre of good beef stock
• Sea salt
• Ground black pepper

Method

• Get everything diced/sliced/chopped etc so it’s all ready to go.
• Get a large casserole pot or large saucepan on a medium heat, add a little oil and then add the onion, carrots, celery, pepper and garlic. Cook these gently for about 10 minutes until softened.
• Meanwhile, in a large frying pan, brown the meat for a couple of minutes and set aside.
• Once the veg is soft and started to brown, add the meat, paprika, caraway seeds, puree and bay leaves.
• Stir it all in and then cover with the beef stock.
• Stir well, cover the pan with a lid and simmer for at least 2 hours.