Ingredient: garlic

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Slow Cooked Capsicum Beef Stew

Slow Cooked Capsicum Beef Stew

This Slow Cooked Capsicum Beef Stew is a great alternative to the classic beef and red wine combo and is easy peasy to whip up. You will need a food processor for this but if you don’t own one you can finely chop all of the ingredients and you’ll get a similar result.

Capsicum Beef Stew

For this dish you can go ahead and use the cheapest and toughest cuts of beef you can find. Cheaper cuts of meat are actually my favourite to cook with because they’re packed full of flavour and won’t break the bank! For this stew I used chuck steak which needs to be cooked low and slow to tenderise the meat otherwise it’ll be like chewing on a rubber band. All you need to do to prepare the meat is remove the excess fat and dice in to 4cm pieces before dusting with plain flour.

Why dust with flour? Well, the flour will help to thicken the sauce, similar to a roux. Apparently this method is debated amongst cooking enthusiasts but it’s always worked for me so I’ll stick to what I know. The sauce for this recipe is really simple and very very easy to whip up (if you own a food processor). First, add the veggies and create a paste. Then add in the paprika, tomatoes and stock and pulse then stir together. That’s it!

Capsicum Beef Stew

Capsicum Beef Stew

To thicken up the sauce a bit more I usually take the lid off for the last half hour, making sure to stir frequently whilst scraping the bottom of the pan. The sauce is rich and absolutely mouth wateringly delicious. This recipe is great for a crowd but I usually freeze it in batches and add to my emergency mystery freezer meal stash. They’re mystery meals because I usually forget to label the containers.

Serve up with rice, pasta, potatoes, bread or forget the carbs and ladle it on top of steamed veggies. Whichever way you decide to gobble this up- it’ll be damn tasty.

Enjoy!

Capsicum Beef Stew

Print Recipe
Slow Cooked Capsicum Beef Stew
A great alternative to the classic beef and red wine stew. This slow cooked melt-in-your-mouth beef can be whipped up in 20 minutes flat then left to slow cook until you're ready to eat.
Capsicum Beef Stew
Course Dinner
Cuisine Slow Cooking
Keyword Slow Cooked
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Ingredients
Course Dinner
Cuisine Slow Cooking
Keyword Slow Cooked
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Ingredients
Capsicum Beef Stew
Instructions
  1. Season flour with salt and pepper then dust the beef with the flour. Set aside.
  2. Grab your food processor and add the capsicum, onion and garlic. Pulse until roughly chopped and on it's way to becoming a paste.
  3. Add tinned tomatoes to the food processor and pulse until combined. Remove the blade from the processor then add the paprika and stock and stir until well incorporated.
  4. Place a heavy based saucepan with a tight fitting lid on the stove on medium heat. Add 1 tbsp of oil and bring up to temperature. Once the oil is hot enough, add 1/3 of the beef and brown to seal in the juices. Remove from the pan and repeat with the rest of the oil and beef.
  5. With the beef removed from the pan, add the capsicum mixture and stir until boiling, making sure to scrape the good bits up from the bottom of the pan. Once boiling add the beef and stir.
  6. Place the pot on the smallest burner on the lowest setting. Place the lid on and slow cook for 2-3 hours, stirring occasionally. Season with salt and pepper to taste.
  7. Serve with your favourite carb and/or veggies..
Recipe Notes

You can slow cook the beef for longer if you wish. To create a thicker sauce, remove the lid for the last half hour of cooking or until your sauce is the consistency you like.

This stew can be frozen for up to three months.

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