GOOD FOR YOU BECAUSE ... the recipe contains paprika, which research suggests instigates sleep.
Serves 4
2 tablespoons olive oil
700g stewing steak
2 tablespoons plain flour
1 tablespoon black pepper
1/4 teaspoon salt
1 tablespoon garlic granules
2 tablespoon paprika granules
2 tablespoon smoked paprika granules
1 red onion peeled, washed and sliced
1 yellow pepper de-seeded, washed and chopped
1 red pepper de-seeded, washed and chopped
200g cherry tomatoes washed and halved
1 x 400g can chopped tomatoes
300 ml beef stock
50 ml white wine
2 teaspoons parsley granules (for a garnish)
4 teaspoons creme fraiche - one teaspoon per bowl.

1. Drizzle the olive oil into a casserole; warm through for several minutes and brown the steak. Stir in the plain flour and stir into the oil. You may need to do this in batches; once brown transfer to a plate and cover over.
2. Season the casserole juices (the warmed olive oil) with salt, black pepper and garlic granules. Stir in the paprika and smoked paprika; the combination of the two create a great tangy flavour to the dish.
2. Add the red onion, yellow pepper, red pepper and cherry tomatoes - the colours will add fabulous colours to the casserole.
3. Pour in the can of tomatoes, beef stock and white wine. Bring to the boil; then simmer and after ten minutes return the cooked steak to the casserole. Cook on the hob for 1 hour, serve in warmed bowls and scatter the parsley granules over as a garnish. Top with creme fraiche; serve immediately.