Friday 13 March 2015

Posted by Judie on Friday 13 March 2015
A very simple dish which is great served with Basmati rice or as a stew with a side of mashed potatoes.

Makes 4 servings
  • 1kg beef shoulder, cubed 
  • 2 bell peppers, chopped in 1 inch squares 
  • 1 medium onion, sliced 
  • 1 cup beef broth 
  • 2 tbsp corn starch, or more as required  
  • 1 tsp garlic powder  
  • 1/3 cup chopped parsley 
  • 2 tsp salt 
  • 1 tsp black pepper 
  • 1/2 fresh chilli, chopped finely
  • 1 tsp Tabasco sauce  
Place the meat on the bottom of the slow cooker. Top with sliced onion. For even better flavour, sauté onion in skillet until golden brown, then add it to the slow cooker.Top with cut up bell pepper. Sprinkle with salt, pepper and garlic. Mix the broth with Tabasco and pour over the peppers and beef. Make sure the beef is mostly covered with the liquid. Set on high heat for 3.5-4 hours. 

Mix 1/2 cup water and 3 tablespoons corn starch. Add as much of the liquid from the meat and pepper mixture as you can, and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavour. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve. 

Adapted from Original Recipe

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