Italian Beef Stew

Newcastle Herald

Wednesday July 16, 2008

GR

THIS recipe is designed for a large, slow cooker. It can be halved for smaller slow cookers. Serves 8 to 10

2.5 kg chuck or gravy beef

3-4 tbsp oil

A little extra oil

2 large onions, chopped

4 cloves garlic, crushed

1 red capsicum, thickly sliced

1 green capsicum, thickly sliced

4 tbsp plain flour

2 cups beef stock

700 ml tomato pasta sauce

1 cup white wine

1 cup tomato paste

1 cup black olives

A few sprigs each of oregano and rosemary

Pasta and green vegetables to serve

Cut beef into about 2.5 cm to 3 cm cubes. Season with salt and pepper. Add oil to the beef, mix well. Heat a large frypan over a medium-high heat. Brown the beef in four batches. Remove each batch and place it in the slow cooker.

Reduce heat in pan and add a little oil, add the onion and garlic, cook for one minute. Add the capsicums and cook for one minute. Sprinkle in the flour and stir until the vegetables are coated with the flour and it begins to turn golden. Pour in the wine and stock, stirring until mixture boils. Pour over the beef in the slow cooker. Add the combined pasta sauce and tomato paste. Add the olives and herbs. Stir to mix.

Cover the slow cooker with its lid, cook on low setting for eight to 10 hours or the high setting for four to five hours.

Serve with pasta and broccolini.

© 2008 Newcastle Herald

Back to News Index | Back to Home