(we double this recipe)
1 Red Capsicum
1 Tbl Olive Oil plus 2 Tbl extra
600g Chuck Steak (I used Round Steak)
Salt and Pepper to taste
3 Cloves Garlic
1 Large Stalk of Celery, finely diced
1 Large Carrot, peeled and finely diced
400ml Can Diced Tomatoes
400g Can Cannellini Beans, drained and rinsed
2 Cups (500ml) Beef Stock
1 Tbl Capers (optional and I didn’t use)
2 Tbl Fresh Parsley, very finely chopped
Preheat your oven to 180C.
Place your two capsicums on a small roasting tray and lightly drizzle with oil. You could use a pastry brush if you prefer.
Roast capsicums in th eoven for approx. 40 minutes, turning them over a couple of times to roast on all sides until their skins blacken and blister.
Remove your capsicums from the oven and place in two separate plastic bags. Seal the bags and allow your capsicums to steam for a couple of minutes before gently rubbing the skins through the plastic. The skins should rub off quite easily.
Remove the capsicums from the bags, peel away any remaining skin and remove the membranes and seeds from inside the capsicums.
Slice lengthways into fine strips and set aside until needed.
Combine flour, salt and pepper to taste in a fresh plastic bag.
Dice the beef into 2cm cubes and add to the flour mixture. Tie a knot in the end of the bag and toss the beef in the flour to coat thoroughly.
Heat the oil in a large, heavy-based frying pan. Add the beef in small batches, lightly browning on each side. Careful not to cook your meat through, we only want to seal each side. Remove each batch to your waiting crockpot.
Once all meat is done, add the remaining oil to your pan and add your carrots. Cook for 1 minute.
Add the celery, garlic and onion to the pan and cook until vegetables have softened.
Add the diced tomatoes, cannellini beans and stock and bring to the boil, stirring well and scraping any bits off the bottom of the pan for flavour. This is when you would add your capers if you were using them.
Add half the parsley and bring to the boil.
Add capsicum strips and stir through the mixture.
Pour this mixture over your beef in the crockpot.
Cover and cook on LOW for 6-7 hours or HIGH for 5 hours.
I cooked mine on low and the meat was very tender.
Remember, every crockpot is different and you may need to adjust the cooking time to suit your appliance.
Serve with small pasta and scattered with the remaining parsley.
We topped it off with a crusty loaf of Sour Dough bread to mop up the sauce.
Recipe Source: http://120dollarsfoodchallenge.com/2011/03/21/day-4-italian-beef-casserole/
Notes: This recipe may be cooked in the oven in a large casserole dish at 140-150C for 3 hours.