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Preparation time
15 minutes
Total time:
4 hours 15 minutes
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Ingredients
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To taste, salt and pepper
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5 small new potatoes,peeled and halved
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1 each: red, yellow, and orange bell pepper, cut into medium-sized strips
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2 tomatoes, seeded and diced
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250 mL (1 cup) beef broth
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375 mL (1½ cups) Caballero de Chile full-bodied red wine
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30 mL (2 tbsp.) flour
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10 mL (2 tsp.) powdered cumin
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20 mL (4 tsp.) paprika
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675 g (1½ lb.) beef blade
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1 clove garlic, chopped
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2 onions, sliced into rounds
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30 mL (2 tbsp.) olive oil
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Directions
Before cooking
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Brown onions in olive oil in a large non-stick skillet over medium heat for 2 minutes.
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Add beef and garlic. Sprinkle with paprika and cumin. Brown for 2 to 3 minutes on each side. Add flour and continue cooking for 2 minutes, stirring constantly around beef.
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Deglaze with red wine and bring to a boil.
Slow cooker
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Place mixture in slow cooker and add remaining ingredients. Season to taste.
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Cover and cook on low for 7 to 8 hours. Adjust seasoning when ready to serve.
Oven
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Preheat oven to 180°C (350°F).
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Place beef mixture in a baking dish and add remaining ingredients plus 250 ml (1 cup) of red wine. Season to taste.
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Cover and bake for 4 to 5 hours, stirring occasionally. Monitor amount of liquid and add more if required.
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Adjust seasoning when ready to serve.
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