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Home Food & Recipes

Slow-cooked tomato and green pepper beef

Simmer and roast your way to your family's new fave casserole.
Andre Martin
6
20M
2H 50M
3H 10M

Ingredients

Method

1.

Preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Season beef.

2.

Heat 2 Tbsp of the oil in a large, wide, ovenproof saucepan with a lid over medium heat. Add beef and cook, stirring occasionally, for about 10 minutes or until browned. Remove beef from pan and transfer to  a plate. Add onion to pan with remaining oil and cook, stirring, for 5 minutes. Stir in garlic, tomato paste andwine and bring to a simmer, then cook for 2 minutes, stirring occasionally.

3.

Pour in stock, add tomatoes, peppercorns, carrots, thyme and beef. Bring to a simmer, cover pan with lid and transfer to oven. Cook for 2½ hours. Remove from oven and season. 

4.

Serve beef with mashed potato, beans and peas.

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