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About this recipe:
This dish is rich in flavor due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness a day before so you can skim off the fat making it more heart healthy. Do not use pressure cooker for this dish. This is a very versatile dish. It can be served with rice or bread or boiled potatoes.
2 kg beef chuck roast
Oil for frying
1 onion, diced
2 cloves garlic, crushed
2 large fresh tomatoes, chopped
1 tbsp whole peppercorns, crushed
115 g jar of manzanilla olives with juice
1 onion, quartered
2 beef bouillon cubes
2 bay leaves
115 ml catsup
1 large red capsicum, sliced
4 small potatoes, peeled and quartered
salt and pepper to taste
1 tbsp corn flour (optional)
10 min › Cook:
1 hr 40 min › Ready in:
1 hr 50 min
Rinse beef and pat dry with paper towels. Cut beef into 4 chunks. Sprinkle with salt and pepper.
Saute diced onion and garlic in a frying pan. Place in a 6 quart pot. Brown beef on all sides in the same frying pan and put in the pot.
Add tomatoes, crushed peppercorns, olives with juice, quartered onion, bay leaves and beef bouillon cubes.
Bring to a boil, then add catsup and simmer for 1 hour. Take out meat from pot, add red capsicum and simmer for 30 minutes.
In a frying pan, fry potatoes in oil until golden brown. When done, add to simmering mixture.
Thicken sauce if desired by mixing corn flour with water and add to mixture.
Slice meat crosswise at this point and add to pot. Mix together. Cook for anther 5 minutes.
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