Slow Cooked Beef Stew

Ingredients

Beef chuck or stewing beef 1 kg, cut into large cubes
Vegetable oil 2 tablespoons
Onion 2 medium, chopped
Garlic 3 cloves, minced
Fresh tomatoes 4 medium, blended
Tomato paste 2 tablespoons
Carrots 2 medium, sliced
​​Potatoes 2 medium, cubed
Bell pepper 1 medium, sliced
​​Beef stock or water 3 cups
Thyme 1 teaspoon
Bay leaf 1
Paprika 1 teaspoon
Black pepper ½ teaspoon
Salt 1 teaspoon (adjust to taste)

Method

Season the beef lightly with salt and black pepper.

Heat oil in a heavy pot over medium heat. Add beef in batches and brown on all sides. Remove and set aside.

In the same pot, add onions and cook until soft and slightly golden. Add garlic and stir for 30 seconds.

Stir in tomato paste and cook for 2 minutes to remove raw taste. Add blended tomatoes and cook until thick and oil begins to separate.

Return beef to the pot. Add carrots, potatoes, bell pepper, thyme, bay leaf, paprika, and stock. Stir well.

Reduce heat to very low, cover tightly, and simmer gently for 1½ to 2 hours, stirring occasionally, until beef is very tender and sauce is rich.

Taste and adjust seasoning. Remove bay leaf before serving.

Nutritional Value (Approx. per serving)

Energy 380 kcal
Protein 32 g
Carbohydrates 18 g
Fat 20 g
Fiber 4 g