Ingredients

1kg chuck steak, cut into small cubes, or blade steak
60 g plain flour
2 teaspoons paprika
1 teaspoon oregano
400 g can peeled tomatoes, in juice
1 glass white wine, or red wine
1 cup stock, or water
1 onions, diced
2 cloves garlic, sliced
2 potatoes, peeled and cut into chunks
salt and pepper to taste

Instructions

Preheat oven to 180°C. Roll beef in flour mixed with paprika (easiest to do in a plastic bag). Put into a lidded casserole dish that will hold ingredients comfortably with not too much extra space. Whizz tomatoes and their juice in a food processor, or crush roughly with a wooden spoon, and add to meat. Add remaining ingredients to casserole and stir. The meat should be almost covered by liquid. Press a piece of baking paper over contents and cover with lid. Cook in oven, undisturbed, for 2 hours. Taste for seasoning. Check if meat is tender and cook longer if necessary.