Goulash
Toss stewing steak in mixture of cornflour and paprika, then saute in garlic paste and oil until browned (couple of minute) Add to the pot with whole (peeled) baby shallots, baby carrots or chunks of carrot, lots of chunky chopped red peppers, chopped tinned tomatoes in rich juice, a cup of red wine, two heaped tablespoons of smoky paprika, thyme and bayleaves and beef stock. Once cooked, add some sour cream at the end. Serve with mash or rice or garlic bread or baked potatoes and salad.
Venison stew
Sauted diced venison, baby onions and chopped garlic, then add to the pot with chestnut and porcini mushrooms, peeled, diced parsnip and celeriac, fresh bayleaves, juniper berries, rosemary and thyme, zest of an orange, glass of red wine, 300ml of beef gravy (from granules is fine). Cook on low for at least 5 hours. Serve with rice and green veg