Beef Stew (Baked)

This is such an easy way to make a wonderful beef stew. You don't need to brown the meat first - just combine it with hearty chunks of carrots, potatoes and celery and let it all cook together in a flavourful gravy.

7 potatoes, peeled and chopped into 1" pieces
2.2 lbs beef stew meat, cut evenly into 1" cubes (1 kg)
9 cloves garlic
½ bell pepper, cut into strips
1 tomato, chopped
1 onions, chopped
1 ydp. black pepper, freshy ground
1 tsp. paprika
1 tsp. sea salt
1 Tbsp. extra-virgin olive oil
1 Tbsp. tomato paste
5 cups water

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Using olive oil, grease a 9x13" baking dish.

Add chopped potatoes to the prepared baking dish. Top with meat and spread the whole garlic cloves on top of the stew meat, then spread the bell pepper. Spread the tomatoes, then the onions on top.

In a medium bowl, add black pepper, paprika, salt, olive oil and water. Mix well until thoroughly combined.

Pour the sauce over the stew and using your hands, scrunge the ingredients until the meat has been coated. Top with olive oil and mix gently again.

Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for another 10 minutes, or until browned.