For the best-quality beef at the
cheapest prices, opt for braising cuts.
Although different cuts are sold as
braising steak, some work better than
others. If you want to cook a whole
piece of meat, as in this recipe, use the
flank or skirt – also known as feather
blade. If you want diced meat for stew,
the best cut is shin.
In supermarkets, where labels don’t
state cuts, look for meat that isn’t too
lean and has a good proportion of fat
and muscle running through it.
Heat oven to 140C/120C fan/gas 1.
Heat half the oil in a shallow casserole
dish. Brown the steaks well on each side,
then remove from the pan. Splash the
vinegar into the pan and let it bubble and
almost evaporate. Add the rest of the
olive oil and the onion, and gently fry
on a medium heat for 10-15 mins until
softened and starting to colour.
Once the onion has softened, stir
in the garlic and the paprika. Cook for
1 min more, tip in the red wine and
chopped tomatoes, then stir through the
tomato purée and bay leaves. Season,
pop the steaks back into the pan, then
cover and place in the oven for 2 hrs,
stirring halfway through and adding a
splash of water if needed. Cook until the
meat is very tender. The stew can now
be cooled and chilled for 2 days and
reheated or frozen for up to 3 months.
To serve, scatter with coriander.