Slow cooked red pepper and beef stew

There can be nothing more comforting, or warming than a hearty stew on a cold winter’s night and this may just come in handy for what I believe is a cold spell heading our way. This takes minutes to prepare and can simmer away in a slow cooker (or on a low oven temperature) all day ready to warm you up in the evening. I think something like this is perfect with mash potato and lots of green vegetables.

Slow Cooked Beef and Red Pepper stew

Prep time: 

Cook time: 

Total time: 

Serves: 6

  • 1 kg beef stewing steak, cubed
  • 2 red peppers, chopped
  • 3 large carrots, chopped
  • 2 onions, chopped
  • 1 clove of garlic, crushed
  • 1 400g tin of chopped tomatoes
  • 150ml beef stock
  • 3 tbsp soy sauce (I use Tamari to keep it gluten free)
  • 1 tsp paprika, adjust according to preference
  • 1 tbsp olive oil
  1. Heat the olive oil in a pan and add the garlic and beef. Cook the beef until sealed. This can be done in batches.
  2. Put the beef in the slow cooker or casserole dish
  3. Add all the other ingredients and stir.
  4. Cook on low for a minimum of six hours in the slow cooker or in the oven.
  5. Serve with lovely creamy mash and green vegetables.
This is low carb and gluten free if using gf soy sauce and stock


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