BELL PEPPER AND BEEF STEW
5 (or more) large red bell peppers
1 kg braising steak of beef (top round or rump)
800 g onions
8 garlic cloves
500 g tomato puree ("passata")
300 - 500 ml beef stock
6 allspice berries
4 whole cloves
1 bay leaf
(dash of salt)
Roast the bell peppers in oven and peel them, see the instructions here. Cut the pepper halves in 4 to 6 smaller pieces.
A quicker and easier method is to just thinly peel the raw peppers, using a sharp vegetable peeler.
Cut the meat in cubes (about 2 cm × 2 cm or 3 cm × 3 cm) and briefly brown in frying pan on high heat. Transfer the meat in an oven pan.
Peel the onions, cut in large chunks and briefly brown them, tossing in frying pan on high heat. Set aside. Peel the garlic cloves and split in half lengthwise.
Add all the vegetables into the oven pan on top of the meat. Add the spices. Pour over the stock and the tomato puree. Cover the pan with a lid or foil and bake at 150 °C for 1 to 3 hours or until the meat is tender.
Serve the stew with smetana, crème fraîche or sour cream and fresh baguette.
Recipe source: family recipe.