Provencal Beef and Paprika Stew - Submitted by Jane Martin


500 grams of good quality stewing steak cut into small pieces
1 large onion - sliced thinly
1 garlic clove crushed
l tin tomatoes (normal sized tin)
beef stock - enough to just cover the meat etc.
1 small red pepper chopped
1 small green pepper chopped
1 tablespoon paprika
1 tablespoon seasoned flour
a little oil for frying the meat in along with onion

- Dust the meat in the seasoned flour and brown in the heated oil
remove the meat and put in a heatproof dish. 
- Fry the onion and garlic, gently. Add the paprika and cook for a further minute. 
- Add the tomatoes, pour this over the meat in the dish along with just enough water to cover. 
- Cook in oven at 150 degrees for about an hour.  Remove from oven, add chopped peppers and cook with the lid off for about half an hour.  If it needs longer replace the lid so that the sauce does not dry out.  
- Check for seasoning.  
- Serve with baked potatoes, pasta or rice, along with a green vegetable.