Ingredients

The following ingredients have 4 Servings
  • Slow Cooker
  • 400 g Beef Braising Steak/Chuck Steak (cubed)
  • 1 Medium White Onion
  • 2 Medium Potatoes
  • 1 Red Pepper
  • 1 Green Pepper
  • 2 Tsp Garlic Puree
  • 1 Tbsp Extra Virgin Olive Oil
  • 100 ml Red Wine
  • 120 ml Beef Stock
  • 1 Tbsp Tomato Puree
  • 1 Tbsp Parsley
  • 1 Tbsp Rosemary
  • 2 Tbsp Paprika
  • Salt & Pepper
  • 480 ml Can Tinned Tomatoes

Instruction

  • Start by doing your prep. Peel and dice your onion and potatoes. Remove the seeds and dice your peppers.
  • Sauté your onion and garlic in the slow cooker with some extra virgin olive oil, until the onion has started to soften. Add your stewing steak into the slow cooker and allow it to brown for a couple of minutes.
  • Deglaze with red wine and then add in the beef stock. Add in everything but the tinned tomatoes, stir and place the lid on your slow cooker.
  • Cook for 3 and a half hours on high, or 6 hours on low.
  • Then drain any excess liquid (this is great for removing excess fat) and stir in your tinned tomatoes.
  • Cook for a further 20 minutes to warm the tinned tomatoes through before serving.