I love a hearty slow cooked stew in the winter months. This is my version of Delia Smith’s recipe that i have been making for years. I can’t find the exact recipe online to link it but the original recipe is in the Complete Cookery course book.

It’s one that kids will eat too which is an added bonus. Serve with baked potato or mash and steamed broccoli and you have a great nutritious meal. This freezes really well  too. I often serve this when friends and family come over for dinner and it always goes down well. 

Serves: 4 hungry adults or 2 adults and 3 children

Ingredients

700g Stewing beef cut into 1 inch chunks

2 onions roughly chopped

700g stewing beef cut into 1 inch chunks

1 tablespoon olive oil

2 large onions roughly chopped

1 clove garlic crushed

1 tablespoon plain flour

1 heaped tablespoon smoked paprika

1 level teaspoon of cayenne pepper (only if you like it hot and i leave it out if i’m serving it to the kids)

1 tablespoon tomato puree

1 level teaspoon sugar

1 tin tomatoes

1 green and 1 red pepper sliced into strips

salt and freshly milled black pepper

Sour cream and paprika for garnish

Method

Pre-heat the oven to 140 degrees celcius

Heat the oil in an ovenproof casserole dish and brown the cubes of beef on all sides and transfer them to a plate once they are browned.

Now add a little extra oil to the casserole dish if you need it and fry the onions for 5 minutes until pale golden. Then add the garlic and return the meat to the casserole .

Sprinkle in the flour, paprika, cayenne (if using) and give it a good stir. Next add the puree, tomatoes, sugar. Bring it all slowly to simmering point and season well.

Cover and transfer to the oven for 2 hours. After two hours, stir in the sliced peppers into the goulash, replace the lid and cook for a further 30 minutes.

Just before serving, stir in the sour cream to give a marbled creamy effect, then sprinkle a little more paprika over.

Enjoy, Dublin Mummy x