 Preparation Time |
20mins
|
 Cooking Time |
7mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
1
|
1 Medium onion, sliced
450g Cubed beef stew meat
2 tbsp Plain flour
Seasoning
2 Red peppers, stemmed, seeded and coarsely chopped
2 Garlic cloves, minced
500ml Beef stock
2 tbsp Paprika
2 tbsp Tomato paste
60g Low fat cream fraiche
30g Freshly chopped dill or parsley
Spread the onions in the bottom of the slow cooker.
Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions.
Top with the bell peppers and garlic.
Stir together the broth, paprika, tomato paste and and pour over the beef.
Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
Uncover and let stand at least 10 minutes. Stir in the cream fraiche and dill and season to taste with salt and pepper.
Serve with wholemeal pasta or potatoes.
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