Fall-apart Beef with Tomatoes and Peppers in a Creamy, Rich Stew
Recipe ANNA GLOVER Photograph ROB STREETER
Slow cooker beef goulash
Easy to cook in 7 hours. Serves 8. Prep 25 minutes.
3 tbsp olive oil
2kg stewing or braising steak, chopped into pieces
Finely chop two large onions
Four mixed peppers, cut into 4cm chunks
Crushed three cloves of garlic
Two tablespoons of flour
2 tsp caraway seeds
2 tsp paprika smoked hot
Serve with 1 tbsp of sweet smoked paprika plus any extras.
4 tbsp tomato puree
Cut four large tomatoes into small pieces
400-500ml Beef Stock
300ml of soured cream
Small bunch of parsley chopped
1 Turn the slow cooker on low. Heat 2 tbsp of oil in a deep pan over medium heat. The beef should be seared in batches until it is brown on both sides. Transfer the beef to a serving plate.
The onions should be lightly golden after 10 minutes. Fry the garlic and peppers for 5-10 minutes, then add the flour, spices, and flour. Continue to cook for another 2 minutes, then add the tomato puree, tomatoes, and 400ml beef broth. Season well. Stir the mixture until it simmers, then pour into the slow cooker with the seared meat.
If necessary, add the remaining stock to cover the meat entirely. Cover and cook for 6-7 hours until the heart is tender and the sauce slightly thickens.
3 Season the stew to your taste and then stir the soured cream with most parsley into the stew. Sprinkle the remaining parsley, along with some sweet smoked pepper paprika. Serve this stew over brown rice or small roasted potatoes, if desired.
