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Ingredients
1/2 cup olive oil
2 pounds boneless beef cubes (beef chuck or boneless ribs)
2 onions, finely chopped
6 garlic cloves, grated
2 tablespoons balsamic vinegar
14 ounces canned tomatoes, pureed
1 bay leaf
2 teaspoons dried crushed oregano
¼ teaspoon crushed red pepper flakes, optional
Salt and freshly ground black pepper, to taste
3 bell peppers seeded and cubed
10-12 small mushrooms (8 oz./230 grams), sliced
1-2 tablespoons finely chopped fresh parsley for garnish
Instructions
Preheat the oven to 500 °F, 260 °C.
Pace the peppers and mushrooms onto a baking tray. Drizzle with olive oil and season with salty and black pepper. Roast on the top rack for 10 minutes. Turn the broiler on and broil for 3-4 minutes. Set aside.
Add 1/4 cup of oil to a pot heating over medium-high heat and brown the beef 5 minutes per side. If the pot is not wide enough do this in a few batches as to not overcrowd the pot. Transfer the browned beef to a plate.
Reduce the heat to low or temporarily turn the heat off so that the pot cools down a bit. Add the onion and cook on low heat for about 10-15 minutes until soft and golden.
Add the garlic and warm through for a few seconds until fragrant.
Add the beef back into the pot along with salt, pepper, oregano, tomatoes, bay leaf, red pepper flakes and enough water to reach to the top of the meat.
Bring to a boil and reduce the heat to low. Cook for about an hour and a half or until the beef is very tender. Taste and adjust the seasoning if needed.
Add the roasted bell peppers and mushrooms to the pot and warm through for 5 minutes.
garnish with finely chopped parsley and serve with toasted bread.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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