August 29, 2014
7 hrs 15 mins
7 hrs 30 mins
900g beef chuck steak
2 tbsp. sweet paprika
2 tsp. caraway seeds
Salt and pepper
2 medium onions
2 x medium potatoes
1 red pepper
3 garlic cloves
1 tsp. Worcestershire sauce
2 bay leaves
Small handful freshly chopped parsley
1 tbsp. corn starch mixed with 2 tbsp. water
400ml beef stock
1 x 400g tin chopped tomatoes
1Mince the garlic cloves. Slice the onions into half-moons. Slice the pepper in half, remove the seeds and pith and dice the flesh. Dice the beef steak.
2Put the beef in the bottom of a slow cooker.
3Crush the caraway seeds in a pestle and mortar or spice grinder. Sprinkle over the beef along with the paprika. Toss to coat.
4Top the beef with the sliced onions and diced pepper.
5Combine the chopped tomatoes, minced garlic cloves, Worcestershire sauce and beef stock in a large saucepan. Bring to a simmer and season well with salt and pepper.
6Pour the tomato sauce over the beef and vegetables and place the bay leaves on top.
7Cover and cook on low for 7-8 hours until the beef is soft and tender.
8Remove the bay leaves and stir in the parsley and corn starch mixture.
9Cook for 10-15 minutes until the sauce is thickened and then serve immediately.
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