Dutch Oven Beef and Pepper Stew

• doses: Recipe ⬇️ (4 servings
• tempo total: 1 hour 34 minutes

Ingredientes

500g beef roasting joint

2 brown onions, chopped

2 large garlic cloves, chopped

4 mini sweet peppers( any colour),halved

5-6 cherry tomatoes (yellow and red)

600g baby potatoes, halved

2 tbsp sun dried tomato purée

2 tbsp tomato purée

2 bay leaves

1 tbsp balsamic vinegar

450ml water

2 tsp smoked paprika

1 tsp sweet paprika

1 1/2 tsp Italian style herbs

1/2 tsp chilli flakes

1/2 tsp garlic granules

1/2 tsp onion granules

1/3 tsp ground cumin

salt to taste

pepper to taste

1 tsp olive oil

15g butter

2 tbsp chopped fresh parsley, chopped

Instruções

Preheat the oven to 170°C (fan on). Heat 1 tsp of olive oil in a large cast-iron casserole. Add the beef pieces and sear them on all sides. Remove the beef from the casserole and

set aside. Add the butter and chopped onions, and cook for

3–4 minutes until softened. Add the chopped garlic and cook for 1 minute until fragrant. Stir in the plain flour, tomato purée, and all of the seasonings. Return the beef to the casserole along with the halved potatoes. Stir well, then pour in the water. Add the bay leaves and vinegar, mix again, cover with a lid, and bring to the boil over high heat. Transfer to the oven and cook for about 1 hour. Carefully remove the casserole from the oven. Add the peppers and tomatoes, stir gently, cover again, and return to the oven. Continue cooking for another 1–1½ hours, or until the beef is tender. Cook longer if needed. Garnish with chopped parsley and serve with rice

or crusty bread.