Beef With Roasted peppers2 tbsp olive oil
675g braising steak, cut into 4 cm dice
2 onions, chopped
1 garlic clove, crushed
15g plain all purpose flour
15 ml paprika, plus extra to garnish
400g chopped tomatoes
2 red (bell) peppers, seeded and halved
150 ml creme fraiche
salt and ground black pepper
buttered noodles, to serve


Preheat the oven to 140°C.

Heat the oil in a flameproof casserole over medium heat. Add the meat, in batches, and cook, stirring frequently until evenly browned all over. Remove and set aside.

Add the onions and garlic and cook over low heat, stirring occasionally, until softened but not colored. Stir in the flour and paprika and cook, stirring constantly, for 2 minutes.

Return the meat and any juices that have collected on the plate to the casserole, then add the chopped tomatoes.

Season with salt and pepper. Bring to the boil, stirring constantly, then cover with a tight-fitting lid and cook in the oven for 2½ hours.

Meanwhile, place the peppers, skin-side up, on a grill rack and grill until the skins have blistered and charred. Cool, then peel off the skins.

Cut the flesh into strips and add to the casserole.

Re-cover the casserole and cook until the meat is tender.

Stir in the crème fraiche and sprinkle with a little paprika.

Serve hot with buttered noodles.