Ingredients
For the Marinade
- 1 cup red wine
- ⅓ cup extra virgin olive oil
- Salt & Pepper
- 1.3 lbs. chuck steak, cubed
For the Stew
- 4 tbsp extra virgin olive oil
- 2 red capsicums, thinly sliced
- 2 medium onions, thinly sliced
- 3 oz. tomato paste (double concentrate)
- 10.5 oz. button mushrooms, sliced
- Salt & Pepper
- Italian Parsley
Description
- In a big bowl, mix together all the ingredients for the marinade.
- Add the cubed beef and mix well.
- Cover the bowl with cling warp and put it in the fridge to marinate for at least 4 hours (I usually keep it overnight).
- In an oven proof casserole brown the beef in the extra virgin olive oil.
- Add the sliced capsicums and onions and mix well. Cook for a couple of minutes.
- Add the tomato concentrate, mixed with 2 tbsp of water. Stir and cook for 2 minutes.
- Add the marinade and season with salt and pepper to taste.
- Bring to a boil, cover and cook it in pre heated oven at 300°F for about 3 hours.
- After the first 2 hours have passed, add the sliced mushrooms to the pot and continue cooking for the remaining hour.
- Add a little water if required or reduce the sauce on the stove if too runny.
- Garnish with parsley and serve hot with steamed rice, boiled potatoes or mash and bread!