Creamy Chicken Pasta With Tomato Bruschetta
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Diabetic, Low Fat, Dairy Free, Nut Free
4 tablespoons oil
650g stewing steak, cut into chunks
2 tablespoons plain flour
1 large onion (thinly sliced)
3 garlic cloves (sliced thinly)
1 green pepper (thinly sliced)
1 red pepper (thinly sliced)
2 tablespoons tomato purée
2 tablespoons Hungarian paprika
1 teaspoon Caraway seeds
4 Bay Leaves
1 tin chopped tomatoes
50ml fruity red wine (optional)
Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over medium heat. Season and sear the beef in batches until brown on all sides, transfer to a bowl.
Put the remaining oil in the frying pan and cook the onions for 10 mins till golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 300ml stock. Season well.
Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add water, if needed, the meat needs to be completely covered. Place the lid on and cook for 6-7 hrs until the beef is tender and the sauce has thickened.
Serve with crispy potatoes or rice, and lots of buttered bread.