Simplest Beef Stew

This has got to be the easiest stew I've ever done. There was no need to brown the meat, it's a chuck-it-all-in-the-pot type meal, which left us time to walk Cajun after we closed the shop, relax around home, and have dinner ready without hassle.

1.5 kg chuck or blade steak, cut into large cubes
60 g plain flour
2 teaspoons paprika
1 x 400g can tinned tomatoes in juice
1 glass white wine
2 onions, diced
2 cloves garlic, sliced
1 stick celery, finely sliced
3 carrots, cut into chunks
3 potatoes, cut into chunks
salt
black pepper

Preheat oven to 180 deg C. Roll beef in flour mixed with paprika (easiest to do in a plastic bag, or with my Tupperware Season Serve). Put into an enamelled cast-iron casserole that will hold ingredients comfortably with not too much extra space.

Whizz tomatoes and their juice in a food processor, or crush roughly with a wooden spoon, and add to meat.

Add remaining ingredients to casserole and stir.

Press a piece of baking paper over contents and cover with lid. Cook in oven, undisturbed, for 2 hours.

Taste for seasoning. Check if meat is tender and cook longer if necessary. Offer stew with a bowl of yoghurt and maybe a small bowl of sliced pickled dill cucumbers.