Salt and milled pepper
2kg chuck steak, cut into 4 cm chunks
¼ cup (60ml) flour, for dusting
Glug olive oil
2 onions, sliced
3 cloves garlic, chopped
10 threads saffron, soaked in a little water (optional)
2 tsp (10ml) smoked paprika
2 tsp (10ml) regular paprika
2 Tbsp (30ml) thyme
2 bay leaves
1 can (400g) chopped tomatoes
¼ cup (60ml) tomato pureé
1 cup (250ml) strong beef stock
½ cup (125ml) medium cream sherry
⅓ cup (80ml) golden sultanas
1 log (100g) goat's cheese, crumbled
½ cup (125ml) flat-leaf parsley, roughly chopped
Grated peel of 1 lemon
2 cups (500ml) cooked rice, for serving
Season meat and dust with flour.
Brown meat in oil and remove from pan.
Sauté onions until soft, then add garlic and fry for another minute.
Return meat to pan along with remaining ingredients, except for topping ingredients.
Reduce heat, cover and simmer for 2-3 hours, adding a little more water if necessary, until meat is tender and sauce has reduced to form a thick gravy.
Toss goat’s cheese, parsley and lemon together.
Serve stew over rice scattered with goat’s cheese mixture.