Slow Cooked Beef

Kathy Tsaples

Ingredients:

  • 1 1⁄2 kg round steak, cleaned and cut into cubes
  • 3 cans of Roma tomatoes, crushed by hand
  • 1 onion, finely diced
  • 2-3 cloves of garlic
  • 1⁄2 cup of olive oil, plus an additional 2 tbsp
  • 1 tbsp red wine vinegar
  • 1L water or chicken stock (optional)
  • 1 tbsp tomato paste
  • 1 tsp sweet paprika
  • A pinch of cinnamon
  • A few basil leaves
  • 1 bay leaf
  • 1 tsp sugar
  • 1 tsp cooking salt
  • 1 tsp pepper

Method:

  1. In a heavy-based wide casserole dish, brown your meat a little at a time so that it doesn’t stew.
  2. Once all the meat has browned, add the onion and the garlic cloves. Stir a few times.
  3. Add the tomato paste and sweet paprika, and cook for a few minutes.
  4. Add the canned tomatoes, sugar, salt, pepper, cinnamon and bay leaf as well as the half cup of olive oil.
  5. Add 1 litre of water or chicken stock if you like, close the lid, and simmer gently for about 1 hour. Check every so often and stir.
  6. The liquid will evaporate, leaving a lusciously thick tomato sauce. The meat should be soft and melt in your mouth.
  7. If the meat needs more cooking, just add a little more water and continue to simmer. In the final 15 minutes, add the 2 tablespoons of oil, basil leaves and red wine vinegar

For chef quality results, we recommend using Anolon cookware!

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