This recipe is done in the slow cooker. It’s easy and tastes delicious!
Italian Beef Stew
1 1/2 kgs casserole beef, cut into 2cm x 2cm chunks (or larger if you like as they do shrink a bit)
2 medium onions, chopped
3 teaspoons minced garlic
1 red capsicum, cut into 2cm x 2cm chunks
150 ml white wine
375 ml beef stock
700 ml bottle passata
Few sprigs each of oregano and rosemary
Heat oil in a fry pan. Brown beef in batches. Place each batch in the slow cooker.
Cook onion and garlic for one minute. Add capsicum and cook for a further minute. Place in slow cooker.
Stir in wine, stock, passata and herbs.
The cooking time will depend on your slow cooker. I cook this for 2-3 hours on high and 1-2 hours on low.
Once cooked, the sauce is fairly runny unlike your usual stew. About half to one hour before the stew is ready, I throw in 1 1/2 cups of pasta (usually spirals). This will help to thicken it. I also serve it with cous cous from time to time which soaks up all of the delicious sauce.
If you would like a thicker sauce, after you have cooked the onion and capsicum add 2 1/2 tablespoons plain flour. Stir until vegetables are coated and begin to go a golden colour. Pour in wine and stock, stirring until the mixture boils. Pour over the beef in the slow cooker. Add passata and herbs and stir to mix.
You can also add sliced black olives towards the end of cooking.