Beef Pepper Steak Braise
This great family casserole is no beauty queen but we love her anyway! It can feed a small army, which is always handy, and is a good one to pop into the oven before heading off to work. You will come home to a fragrant and amazing meal; cue the steamed rice, mash or Cheesy Grits and everyone is satisfied! You could also cook this in a slow cooker, just transfer all into the slow cooker, rather than a casserole dish and cook for up to 6 hours on low.
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- 2 brown onion peeled and halved
- 3 cloves garlic
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 3 capsicum/bell pepper red (approximately 400 grams), deseeded and quartered
- 200 Grams mushrooms
- 200 Grams liquid beef stock or broth
- 30 Grams tamari or soy sauce
- Plenty of freshly cracked black pepper
- 2 Tablespoons cornflour or cornstarch
- 1.5 Kilo rump steak with fat, sliced into 1 centimetre strips
- Fresh herbs to garnish (we used thyme)
Preheat oven to 180ºC.
Place onions and garlic into the Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl.
Add olive oil and saute 5 min/Varoma/speed 1. Remove and set aside.
Add capsicums and mushrooms to the Thermomix bowl and chop 4–5 sec/speed 4 (or until chopped evenly).
Add stock, tamari, pepper, cornflour and cooked onion and mix 10 sec/Reverse/speed 2.
Place steak strips into a casserole dish (or slow cooker) and pour over capsicum mix. Stir well.
Cover casserole dish with a lid or foil (if the casserole dish is large, place baking paper down over the top of the meat to keep in moisture).
Bake 1½ hours or until meat is tender. Taste and adjust seasoning.
Serve with steamed rice, mash or Cheesy Grits.
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