Updated: Oct 4, 2020
1. Place flour in a large bowl and season. Add beef, tossing to coat.
2. Heat 2 tbs oil in a large, heavy-based pot over high heat. Working in 3 batches, shake excess flour from beef, add to dish and cook, turning, for 3 minutes or until well browned. Transfer beef to a plate.
3. Add remaining oil, onion and garlic to dish. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until softened. Add tomato paste and paprika, and cook stirring frequently, for 2 minutes. Add vinegar and cook for 1 minute or until fragrant. Add stock, scraping bottom of dish. Return beef to dish, along with bouquet garni. Stir well, then cover and bake for 1 hour 30 minutes.
4. Add carrot, potato and mushroom and cook, uncovered, for a further 1 hour or until beef is tender. Scatter over parsley and serve with sourdough bread.
1/4 cup plain flour
1.2kg beef rump steak, fat trimmed, cut into 4cm cubes
1/3 cup extra virgin olive oil
2 brown onions, sliced
5 garlic cloves, roughly chopped
2 tbs tomato paste
2 tbs sweet paprika
2 tbs balsamic vinegar
1.5L salt-reduced beef stock
1 bouquet garni (bay leaf, parsley, thyme and rosemary)
4 carrots, roughly chopped
700g washed white potatoes, peeled, quartered
200g button mushrooms, quartered
roughly chopped continental parsley and sliced sourdough bread, to serve