Ingredients
2 tbsp vegetable oil
2 tbsp flour
1 tsp paprika
0.5 salt and pepper
700g chuck steak
cubed
2 red capsicums
approx 250g, sliced into 5 cm strips
2 brown onions
thinly sliced
2 cloves garlic
crushed and chopped
2 tbsp tomato paste
400ml warm water
½ cup parsley
chopped
1 Zest of lemon
½ cup frozen peas
Equipment
- 1 Oven
- 1 Large earthenware dish or ovenproof dish with a lid
- 1 Small bowl
Instructions
- Preheat oven to 180C.
- Add oil to a large earthenware dish or ovenproof dish with a lid.
- Combine flour, paprika, salt and pepper together and roll beef cubes in the mixture until well covered. Put beef and remaining flour in the oven dish.
- Add capsicum, onion and garlic.
- Combine water and tomato paste in a small bowl and mix well then pour over meat and vegetables until just covering.
- Cook for 2 hours covered.
- 20 minutes before serving, add the peas and check seasoning.
- Just before serving, mix parsley and lemon zest together and sprinkle over beef.
Notes
Tip
Depending on the size of your dish you might need less water, make sure it only just covers ingredients for best results.
Variation
Change the parsley to a basil and tomato salsa to give it a twist and serve with mashed potatoes.
Variation
This recipe will also work in a slow cooker on medium heat for about 7-8 hours.
