Fall-apart Beef with Tomatoes and Peppers in a Creamy, Rich Stew


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.