This beef and potato casserole suits gentle cooking for tender pieces and a concentrated sauce. Adding potatoes later helps them hold their shape rather than breaking down before the meat is done. This recipe makes about 4 servings.
Ingredients
- 750 g boneless beef, cut into small pieces.
- 3 medium potatoes, a large onion, and 3 garlic cloves.
- A cup of chopped tomatoes, and a tablespoon of tomato paste.
- 2 tablespoons oil, salt, pepper and ½ spoonful paprika.
- One and a half to two cups of hot water or broth to start.
Roasting and preparing
Brown the meat in batches in an oven-safe pot, then add the onions, garlic, tomatoes, paste, and spices. Pour the liquid until it reaches about halfway up the height of the pieces or a little more depending on the container, then cover tightly.
Gentle cooking
Place the pot in the oven at 170°C, and leave it for about an hour and a half before checking for softness and liquid. The meat may take longer depending on the cut. Add potatoes in equal sizes when meat is almost done, then continue for about 30–45 minutes or until tender.
Reduce the sauce and brown
For a browned surface, uncover near the end and watch closely. If the sauce is thin, reduce it without letting the bottom dry. Adjust salt after reducing, as the flavour becomes more concentrated.
Suitable tools
Check that the pot, lid and handles are for oven temperature. If you use a different tray, you may need to adjust the liquid because space affects the speed of evaporation. The recipe is served with bread or rice, and the temperature of the center and the actual tenderness are more important than committing to the same time for all types of beef.
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