serves
6
prep
10 minutes
cook
2 hours
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
2
hours
difficulty
Easy
level
Ingredients
- 100 ml (3½ fl oz) extra-virgin olive oil
- 700 g (1 lb 9 oz) brown onions, thinly sliced on a mandoline
- 700 g (1 lb 9 oz) chuck steak, cut into 1 cm (1/2 in) cubes
- 80 ml (2½ fl oz/⅓ cup) red wine
- 2 tsp smoked paprika
- 2 tsp sweet paprika
- 2 fresh or dried bay leaves
- 1 rosemary sprig
- 1 tbsp tomato paste,
- 300 ml (10½ fl oz) hot beef stock or water
- sea salt and freshly ground black pepper
Instructions
- Heat 70 ml (2¼ fl oz) of the olive oil in a large heavy-based saucepan over low heat, add the onion and cook, stirring regularly, for 30 minutes or until the onion is very soft and translucent (don’t let it brown).
- Meanwhile, heat the remaining olive oil in a large frying pan over medium–high, drop in the meat and sear on all sides for a few minutes until it is nicely browned. Remove the meat and deglaze the pan with the wine, scraping any bits caught on the base of the pan and allowing some of the liquid to evaporate. Pour the wine into the pan with the cooked onion, and add the beef.
- Stir in the smoked and sweet paprika, bay leaves and rosemary leaves. Dissolve the tomato paste in the hot stock or water and add to the pan. Season to taste with salt and pepper, then cover and simmer over low heat for about 1½ hours until the beef is tender. Add a splash of water if it starts to dry out. Taste and adjust the seasoning if needed, then serve.
Recipe and images from Adriatico by Paola Bacchia, Smith Street Books, RRP $55.00
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
