Recipe: Beef Stew with Corn and Tomatoes

BEEF STEW WITH CORN AND TOMATOES
Source: Martin James; Copenhagen, Denmark

This hearty winter stew is best served straight from the casserole, accompanied by a mixed salad.

4 tablespoons paprika
2 pounds topside (top round) of beef, cut into 2-inch cubes
2 ounces (1/4 cup) butter
2 medium-size onions, chopped
2 garlic cloves, crushed
8 ounces canned tomatoes
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
2 carrots, scraped and cut into 1/2-inch rounds
8 fluid ounces (1 cup) dry white wine
1 pound canned and drained sweet corn
5 fluid ounce single cream (5/8 light cream)
6 tablespoons brandy
2 tablespoons flour

Sprinkle the paprika on a large plate. Roll the beef cubes in the paprika so they are well coated. Set aside.

In a flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onions and garlic, reduce the heat to very low and cook for 4 minutes.

Add the meat cubes to the casserole, a few at a time, and brown them well. Mix in the tomatoes, thyme, bay leaf, salt, pepper and carrots. Cover the casserole and simmer the stew for 25 minutes.

Pour in the wine, mixing well with a large spoon. Simmer the stew, covered, for another 45 minutes.

Add the sweet corn to the casserole, re-cover and cook the stew a further 20 minutes.

In a medium-size mixing bowl, beat the cream, brandy and flour together with a wire whisk. Add the mixture to the stew, stirring to blend thoroughly. Simmer for 15 minutes.

Serve.