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Ingredients:
900 g (1 lb 8 oz) lean stewing steak, diced
2 tbsp flour
450 ml (15 fl oz) beef stock
3 tbsp Schwartz Paprika
2 tsp Schwartz Herbes de Provence
¼ tsp garlic granules (or garlic puree)
1 tbsp tomato puree
200 g (7 oz) chopped tomatoes
100 g (4 oz) black olives, sliced
Pre-heat oven to 180C, 350F or gas mark 4.
Heat two tbsp olive oil in a pan and fry meat until browned. Add flour and cook for one minute, stirring. Blend in stock then add paprika, herbs, garlic, tomato puree, chopped tomatoes and olives. Bring to boil, stirring. Transfer to casserole dish and cook in oven for one and a half to two hours, or until meat is tender.
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