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1.5 kg chuck steak, cut into large cubes, or blade steak

60 g plain flour

2 teaspoons paprika, best quality

400 g can peeled tomatoes, in juice

1 glass white wine, or red wine

1 cup stock, or water

2 onions, diced

2 cloves garlic, sliced

1 celery stick, finely sliced

3 carrots, peeled and cut into chunks

Salt

Freshly ground black pepper

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1. Preheat oven to 180°C.

2. Roll beef in flour mixed with paprika (easiest to do in a plastic bag).

3. Put into a lidded casserole dish that will hold ingredients comfortably with not too much extra space.

4. Whizz tomatoes and their juice in a food processor, or crush roughly with a wooden spoon, and add to meat.

5. Add remaining ingredients to casserole and stir.

6. The meat should be almost covered by liquid.

7. Press a piece of baking paper over contents and cover with lid.

8. Cook in oven, undisturbed, for 2 hours.

9. Taste for seasoning.

10. Check if meat is tender and cook longer if necessary.

11. Offer stew with a bowl of yoghurt and maybe a small bowl of sliced pickled dill cucumbers.

This stew is a good example of how you can fling everything together in 15 minutes and forget about it while it’s cooking. Experiment with ingredients: you may want to include caraway seeds or chilli paste or chutney, for example. The variations are endless, I have added meaty mushrooms on this occasion. Ensure that the paprika you use is of top quality – my favourite is Spanish, sold in a small square tin. It makes all the difference to the flavour of the dish.