Swiss Beef Casserole

Ingredients
1kg/2lb Braising Steak
4 tbsp Oil
3 tbsp Flour
1 tbsp Paprika
2 large Onions, chopped
2 Garlic Cloves, crushed
2 tbsp Tomato Paste
180ml/6 fl.oz. Red Wine 330ml/11 fl.oz. Hot Beef Stock
Salt and Black Pepper
1/2 teasp Sugar
3 Bay Leaves
4 Cloves
450g/1lb Small Potatoes, peeled and quartered
350g/12oz Baby Carrots

Instructions

1. Cut the meat into 5cm/2 inch cubes. Heat the oil in a flameproof casserole, add the meat and brown on all sides. Sprinkle with flour and cook for a further 2-3 minutes stirring.

2. Add the garlic, onions, tomato paste and wine and cook for 5 minutes, stirring then add the stock, paprika salt, pepper, sugar, bay leaves and cloves. Reduce the heat, cover and simmer for 1 hour.

3. Remove the cloves, add the potatoes and carrots to the casserole and continue to cook for a further 30 minutes. Serve hot.