French Farmhouse Wine-Braised Beef

Chop the steaks into large chunks, season well, then fry in 2 tbsp of oil in a large lidded casserole until browned all over. Remove from the pan and set aside. Add the remaining oil to the pan and fry the onions and garlic until softened, then stir in the paprika and herbs, pour in the vinegar and bubble for 1 minute.
Pour all the wine into the pan and simmer until reduced by half. Add the tomatoes to the mixture, then splash in half a can of water and return the browned meat to the mixture. Season well with salt, pepper and a pinch of sugar, then cover and simmer for an hour. Remove the lid and cook for another hour, or until the meat is falling apart. Serve with mashed potatoes, plenty of wholegrain mustard, and any steamed greens you fancy.

2 hrs 30 mins

6 serving

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