Beef And Mushroom Casserole - cooking recipe

Ingredients

3 tbsp oil
1 kg stewing beef, cut into pieces
30 g plain flour
2-3 tbsp tomato paste
400 g mushrooms, halved
2 None red bell peppers, chopped
2 medium onions, peeled and sliced
600 g waxy potatoes, peeled and chopped
1 tsp paprika
3 litres water
1 None bay leaf
100 g double cream
None None chopped parsley for garnish

Preparation

Heat 2 tbsp of the oil in a Dutch oven on high heat. Cook the beef cubes until browned on all sides. Sprinkle with the flour. Stir in the tomato paste. Cook and stir 2 to 3 minutes. Remove the beef and set aside.
Add 1 tbsp of the oil to the pan. Cook the mushrooms and peppers until softened. Remove and set aside. Add remaining 1 tbsp oil to the pan. Cook the onions until softened. Return the beef to the pan. Add 1/2 each of the potatoes and the mushroom-pepper mixture. Season with salt, pepper and the paprika. Add the water and the bay leaf. Bring to a boil. Reduce heat to low; cover and simmer for about 70 mins.
Add the remaining potatoes and mushroom-pepper mixture. Cook for additional 20 mins.
Stir in the cream. Season with salt and pepper to taste. Garnish with the chopped parsley.