About this recipe:For this recipe, I don't use my pressure cooker, but you can. If you do, you can cook the meat for 1 hour instead of 3. For the rest of the ingredients, you can follow the instructions below. This is something I love to prepare for snowy winter weekends. I even reheat this on camping trips.
3 tablespoons olive oil
1.5kg stewing steak, cut into 2cm cubes
2 onions, chopped
3 red peppers, sliced
1kg tomatoes, cut into large pieces
1 package white mushrooms, sliced
3 tablespoons paprika
3 tablespoons dried oregano
3 tablespoons ground cumin
1/2L water, or as needed
1 beef stock cube (optional)
salt and ground black pepper
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Method Prep:15min › Cook:3hr › Ready in:3hr15min
Heat the olive oil in a casserole over medium high heat, and cook and stir the beef until browned, about 5 minutes. Remove the beef and set aside. Cook and stir the onions in the same casserole until golden, about 5 minutes. Stir in the red peppers and tomatoes.
Return the meat to the casserole, and stir in the mushrooms, paprika, oregano and cumin. Add enough water to just cover the beef, and stir in the stock cube to dissolve.
Cover, reduce the heat and simmer until the beef is very tender, about 3 hours. The longer you simmer, the more tender the beef will become. Season with salt and pepper.
A good way to make this recipe ahead of time is to make it the night before, and reheat for the next day. It will have marinated for 24 hours in its sauce, which can only make it more tender.