Instructions
-
Wash the peppers and cut them into nice squares.
-
Finely chop the onion.
-
Place the pepper and onion on the bottom of the slow cooker.
-
Clean the beef chuck steak by removing all extra fat edges and sinews.
-
Cut into square cubes of about 3 centimetres.
-
Put 2 tablespoons of flour in a small bowl or on a flat plate and coat the beef cubes. Shake off any excess flour.
-
Place a pan on the heat and briefly brown the cubes on all sides.
-
Then place them on top of the vegetables.
-
Cut the garlic into small pieces (pressing is fine too) and place on top of the meat in the slow cooker.
-
Then sprinkle the spices over the meat and add the stock cube.
-
Add the bay leaves (leave whole).
-
Finally, add the tomato paste and sieved tomatoes.
-
Put the lid on the pan, set it to the lowest setting for the next 7.5 hours. !! Keep the lid on !!
After 7.5 hours:
- Remove the bay leaves and stir everything together well.
- Add 2 tablespoons of crème fraîche and stir once more.
- Leave the lid on the pan for another 10 minutes.
Great with rice!