beef Stew2 tablespoons olive oil
750g gravy beef, trimmed, cut into 3cm cubes
2 large onions, finely chopped
2 garlic cloves, crushed
200g carrots, grated
2 tablespoons plain flour
2 tablespoons sweet paprika
2 dried bay leaves
2 cups beef stock
400g can diced tomatoes

Preheat oven to 180°C. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat.

Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.

Heat remaining oil in dish. Add onion, garlic, and carrots. Cook, stirring, for 5 minutes or until onion has softened.

Return beef to dish. Add flour and paprika. Cook, stirring, for 1 minute. Add bay leaves. Stir in stock and tomato. Cover dish. Bring to the boil. Transfer to oven. Bake for 2 hours or until beef is tender. Serve with bread dumplings.