Preparation time is 20minutes
Cook time is 6hours 15minutes
Total time is 6hours 35minutes
Serve is for 4 people
Estimated cost per serve is 13.08 dollar
Difficulty level: 2 out of 4
14 Ingredients
- 2tablespoons extra virgin olive oil
- 800grams Woolworths beef chuck, cut into 3cm cubes
- 2tablespoons plain flour
- 1 tbs smoked paprika
- 400grams canned diced tomatoes
- 2 cup salt-reduced beef stock
- 3 clove garlic, crushed
- 1/4 cup sherry vinegar
- 1 chorizo sausage, cut into 1cm slices
- 1 small red capsicum, halved, deseeded, cut into 1.5cm strips
- 1 small red onion, cut into thin wedges
- 500grams white baby potatoes, halved
- 1 cup drained pitted green olives, halved
- 1/4 bunch continental parsley, leaves picked, finely chopped
Description
Celebrate Spanish flavours with this tender slow-cooker beef stew. Slow cooking brings out the sweetness of the capsicum, tomato and onion.
Instruction tip
*Always check your slow cooker's manual as settings vary from brand to brand.
Method
Step 1 of 2
Heat oil in a large frying pan over medium-hight heat. Cook beef, in 2 batches, for 5 minutes, turning, or until browned all over. Transfer to the bowl of a 5.5-litre slow cooker*. Add flour and paprika to frying pan. Cook, stirring, for 1 minute or until bubbling. Add tomato, stock, garlic and vinegar. Cook, stirring, for 2 minutes or until mixture begins to bubble. Transfer to slow cooker and add chorizo, capsicum, onion and potato. Season with pepper. Stir to combine.
Step 2 of 2
Cover and cook on low for 6 hours (or on high for 3 hours) or until beef is tender. Stir in olives. Divide beef mixture among bowls and sprinkle with parsley. Season with pepper and serve.
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