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.
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!
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.