Beef Goulash

500g beef, trimmed and cut into small pieces

Sea salt and freshly ground black pepper

1 large onion, peeled and roughly chopped

2 cloves of garlic, peeled and finely chopped

2 carrots, peeled and roughly chopped

3 medium potatoes, peeled and roughly chopped

1 tablespoon paprika
1 can tomato puree

2-3 cups boiling water (you may not require all the water)

Place some flour in a bag and toss meat in flour until lightly coated.

In a large heavy-bottomed ovenproof casserole or saucepan (medium-high heat) heat olive oil and cook beef in batches, until browned all over. 

In the same casserole or saucepan, reduce heat (low-medium) and add an extra splash of olive oil and onions, season with salt and saute until softened (5-7 minutes). Add garlic, stir until fragrant (1-2 minutes). Add carrots, potatoes and turn heat up to medium, cook until vegetables start to brown (3-5 minutes).

Add paprika, stir through until fragrant but not burning (1-2 minutes). Stir through tomato puree (1-2 minutes) and return the cooked beef and juices to the pan. Pour over enough water to completely cover the meat and vegetables (1-2cm), season with extra salt and pepper and add bay leaves. Cook for 1-2 hours.

Serve with rice.