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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 6 |
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I received a pamphlet titled Entice put out by Meat and Livestock Australia in the 2009 Cookbook swap from my partner **Mandy**. It reads This recipe is designed for a large slow cooker, one of about a 5-litre capacity. It can be halved for smaller slow cookers. Ingredients:
2 1/2 kg stewing beef |
3 -4 tablespoons oil |
2 large onions, chopped |
4 garlic cloves, crushed |
1 red pepper, thickly sliced (in australia they are called capsicum) |
1 green pepper, thickly sliced |
4 tablespoons plain flour |
1 cup white wine |
2 1/2 cups beef stock |
1 (700 ml) bottle pasta sauce |
1/2 cup tomato paste |
1 cup black olives |
3 sprigs oregano |
3 sprigs rosemary |
Directions:
1. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper. Add oil to the beef, mix well. Heat in a large frypan over a medium high heat. Brown the beef in 4 batches. Remove each batch and place it in the slow cooker.
2. Reduce heat in pan and add a little extra oil, add onion and garlic, cook for 1 minute. Add the peppers and cook for 1 minute. Sprinkle 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 the 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.
3. Cover the slow cooker with lid, cook on low setting for 8-10 hours or high setting for 4-5 hours.
4. Serve with pasta and broccolini.
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