2–3lb braising or stewing steak (US: chuck or 7-bone), cubed
2 tbsp flour, seasoned with salt and pepper
2 tbsp olive oil
2 tbsp butter
3 medium onions, cubed
2–3 red peppers, cubed
3 tsp paprika
1 can (~14 fl oz) beef stock
1 cup white wine
1 cup sour cream
(1 tbsp snipped fresh chives)
Toss the beef in the seasoned flour. In a casserole or heavy pan, brown the beef in batches in the oil and butter and set aside. Fry the onions and pepper 4—5 minutes until browned. Add paprika and cook 1 minute. Add any remaining seasoned flour and brown briefly. Add beef, stock, and wine and bring to a simmer.
Transfer to a 300°F oven and cook 2 hours or until beef is tender. Remove, stir in sour cream. Serve with noodles, garnish with chives.
Best made in advance and reheated (add sour cream after reheating) but really, who does that?
(Tip: if you cut up a 7-bone roast and have bones and trimmings left over, roast them alongside the casserole to brown them and render out the fat, and use the pieces to make beef stock for next time.)
(Adapted from this Waitrose recipe.)