Beef And Mushroom Casserole

• 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

1. 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.
2. 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.
3. Add the remaining potatoes and mushroom-pepper mixture. Cook for additional 20 mins.
4. Stir in the cream. Season with salt and pepper to taste. Garnish with the chopped parsley.

oil, stewing beef, flour, tomato, mushrooms, red bell peppers, onions, potatoes, paprika, water, bay leaf, double cream, parsley

Taken from recipes-plus.com/api/v2.0/recipes/19906 (may not work)