Beef & Peppers Stew - bright & simple flavours
I first made this in 2008 when I was on a strict self-imposed detox. I won’t bore you with the details. But I will say that this was one of my favourite dinners at the time. I would eat this without any rice or potatoes. Just as is. And I loved it. Which is why I’ve kept the recipe on twimii.
This probably qualifies as a keto stew. But the detox was stricter than that. I was off onions. If you happen to be on a similarly strict elimination diet at the moment, maybe you too will love this?
Beef and Peppers Stew
Yield: Serves 2 - 4
Suitable for: Gluten-free diet
Ingredients:
- 400 - 500g of stewing beef
- 1 x 400g tin peeled plum tomatoes, stalk & seeds removed, chopped roughly
- 2 sweet bell peppers
- 3 large carrots, topped & tailed, sliced thickly
- 3 garlic cloves, sliced
- white wine vinegar
- 1 tbsp tomato purée
- 1 tbsp extra virgin olive oil
- salt
Instructions:
- Turn on the oven to 140° C.
- Heat the oil in an oven-friendly pot on the stove-top. Brown the beef quickly on high heat. If you don’t have an oven-friendly pot but you have a casserole dish that you can use in the oven but not on top of the cooker, 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 for a minute or two. Pour in the tin of tomatoes. Break them up the tomatoes with a fork or potato masher. Fill a quarter of the empty tomato tin with water and pour this in also. Stir around well. Bring to boil. Stir in the tomato puree and a good splash of vinegar. Mix in well. Then stir in a good pinch of salt.
- Cover the pot and place it in the oven to stew for 2 hours. Sprinkle with salt prior to serving. The salt really makes the flavours in this sing. Serve with boiled baby potatoes or rice.
Enjoy!
