Portuguese braised steak & onions

• olive oil↗2 tbsp tbsp
• braising steaks4

  about 200g/8oz each

• red wine vinegar↗4 tbsp tbsp
• onions↗3

  3, finely sliced

• garlic cloves↗3

  3, finely chopped

• ½ tsp paprika
• red wine↗100ml ml
• can chopped tomato400g g
• tomato purée↗1 tsp tsp
• bay leaves↗2

  2

• chopped coriander

  to serve

Step-by-step instructions

1. 1

   Heat oven to 140C/120C fan/gas 1. Heat half the oil in a shallow casserole dish. Brown the steaks well on each side, then remove from the pan. Splash the vinegar into the pan and let it bubble and almost evaporate. Add the rest of the olive oil and the onion, and gently fry on a medium heat for 10-15 mins until softened and starting to colour.

2. 2

   Once the onion has softened, stir in the garlic and the paprika. Cook for 1 min more, tip in the red wine and chopped tomatoes, then stir through the tomato purée and bay leaves. Season, pop the steaks back into the pan, then cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is very tender. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months. To serve, scatter with coriander.