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  1. Home
  2. Food

Slow-cooked tomato and green pepper beef

Simmer and roast your way to your family's new fave casserole. - by Ellie Vernon
  • 16 Aug 2019
Slow-cooked tomato and green pepper beef
Andre Martin
Prep: 20 Minutes - Cook: 170 Minutes - Serves 6
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Ingredients

1.5kg chuck beef steak, diced into 2cm pieces

Sea-salt flakes and freshly ground black pepper, to season

3 Tbsp extra virgin olive oil

2 brown onions, thickly sliced

3 cloves garlic, crushed

½ cup tomato paste

125ml white wine

750ml salt-reduced chicken stock

2 x 400g cans whole peeled tomatoes

55g can green peppercorns in brine, drained and rinsed

3 large carrots, roughly chopped

8 sprigs thyme, plus extra to garnish

Mashed potato, to serve

Steamed green beans and sugar snap peas, to serve

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.

  • Food
  • Beef Recipes
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  • Dinner Recipes
Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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YOU’LL NEED A WEDGE TO HANG THAT DOOR
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