This is one of my favourite recipes from the old version of twimii. It’s very simple, only has a few ingredients. I came up with it while doing a detox. Still make this all the time.
The old recipe for Beef and Peppers Stew is and was correct at the time. But now I cook stews at 140 C for 2 hours or so – because this makes the meat really tender and ready to fall apart. I also like to add more garlic and a little more vinegar.
This stew is easy to make and full of flavour. It does need salt and I know some people avoid salt altogether but salt really makes the flavours in this ping sing. You can also substitute lemon juice for vinegar. It goes well with rice or boiled new potatoes.
1 good splash of white wine vinegar or juice of 1/2 lemon
1 tbsp tomato purée
Turn on the oven to 140° C.
Remove the stalks, seeds and white pith from the peppers. Chop up the peppers roughly. Chop up the carrots into thick slices. Slice the garlic.
Brown the beef quickly on high heat, just searing it in a heavy pot that you can use in the oven. If you have a casserole dish that you can use in the oven but not on top of the cooker, just use a frying pan to sear the meat and vegetables and then transfer over to the casserole for stewing in the oven.
Add the peppers, carrots and garlic and stir around. Add the tin of tomatoes, break them up with a spoon. Fill a quarter of the empty tin with water and add this in also. Bring to boil.
Stir in the tomato purée Add a good splash of vinegar and stir in well. Then stir in a generous pinch of salt.
Cover the pot (or transfer to your casserole dish), put it in the oven and leave to stew for 2 hours.
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