I seldom use my really cute (small) slow-cooker and I want to pinch myself ( but I didn’t, cause I love me! ahahaha!) for not taking advantage of this wonderful kitchen appliance. I’m so used to doing slow-cooking over the stove top (I just usually set the fire to the lowest setting and leave it for hours with ocassional stirring until the water/liquid is substantially reduced) and have forgotten that I have this appliance.
I’m glad that I rediscovered my slow-cooker, for I can make a really flavorful and tender stew with less time spent in the kitchen cooking … and who doesn’t like that? 🙂
About the recipe: The original recipe, the one I patterned mine from is cooked in a low-temp oven but since I still don’t trust my oven because of the Christmas eve incident; I decided to use my slow-cooker instead since I’ve seen that a lot of recipes for stews especially the ones with beef are done in it. I did some changes to it aside from the manner of cooking, if you want to see the original recipe, go here but see mine first! 😉
I made the beef paprikash the night before and in the morning…
..the house was filled with the delicious meaty aroma !
See how tender the beef is..mmmmm! Kain na! ( that’s Tagalog/Filipino for “Let’s eat!”) 🙂
my version, inspired by a recipe from BBC Good Food
600g braising beef, cut into cubes
2 Tbsps flour, seasoned really well
1 large onion, halved and sliced
2 garlic cloves, crushed
1 (200g) can champignons (button mushrooms, pieces and stems)
1 green pepper, sliced
1 1/2 tbsp paprika powder
3 -4 tablespoons tomato paste
1/2 cup beer
3/4 cup water
a small bunch parsley, chopped ( or 1 teaspoon dried parsley)
steamed rice, to serve
soured cream, to serve ( I didn’t add this)
Heat about a little olive oil in a pan. Season beef cubes with salt and black pepper; season flour as well then coat beef with flour, shake off excess and brown meat really well in olive oil.
When beef cubes are browned on both sides, transfer to slow-cooker. UPDATE ( missing part of the recipe) : In the same pan saute onions, green bellpepper, cook for about and add it to the beef; add parsley.
Add beer and water to the pan you used for frying beef; raise heat to high and start scraping the bottom of the pan to get all the delicious bits that’s in there. Add tomato paste, season lightly with salt and pepper. Turn off heat and pour the beer mixture to the beef, stir to combine and cover. Set your slow-cooker to high for about 4 hours OR set it to low and leave it for 8 hours. Now, relax and enjoy your time while dinner is taking care of itself. 🙂
Serve with rice and with sour cream or yogurt (only if you want to).
♥ Have a nice day! God Bless!! 🙂 ♥
- 600 G BRAISING BEEF CUT INTO CUBES
- 2 TBSPS Flour SEASONED REALLY WELL
- OLIVE OIL
- 1 LARGE ONION HALVED AND SLICED
- 2 GARLIC CLOVES CRUSHED
- 1 200G CAN CHAMPIGNONS (BUTTON MUSHROOMS, PIECES AND STEMS)
- 1 GREEN PEPPER SLICED
- 1 1/2 TBSP PAPRIKA POWDER
- 3 -4 TABLESPOONS TOMATO PASTE
- 1/2 CUP BEER
- 3/4 CUP WATER
- A SMALL BUNCH PARSLEY CHOPPED ( OR 1 TEASPOON DRIED PARSLEY)
- STEAMED RICE TO SERVE
- SOURED CREAM TO SERVE ( I DIDN’T ADD THIS)
- HEAT ABOUT A LITTLE OLIVE OIL IN A PAN. SEASON BEEF CUBES WITH SALT AND BLACK PEPPER; SEASON FLOUR AS WELL THEN COAT BEEF WITH FLOUR, SHAKE OFF EXCESS AND BROWN MEAT REALLY WELL IN OLIVE OIL.
- WHEN BEEF CUBES ARE BROWNED ON BOTH SIDES, TRANSFER TO SLOW-COOKER. UPDATE ( MISSING PART OF THE RECIPE) : IN THE SAME PAN SAUTE ONIONS, GREEN BELLPEPPER, COOK FOR ABOUT AND ADD IT TO THE BEEF; ADD PARSLEY.
- ADD BEER AND WATER TO THE PAN YOU USED FOR FRYING BEEF; RAISE HEAT TO HIGH AND START SCRAPING THE BOTTOM OF THE PAN TO GET ALL THE DELICIOUS BITS THAT’S IN THERE. ADD TOMATO PASTE, SEASON LIGHTLY WITH SALT AND PEPPER. TURN OFF HEAT AND POUR THE BEER MIXTURE TO THE BEEF, STIR TO COMBINE AND COVER. SET YOUR SLOW-COOKER TO HIGH FOR ABOUT 4 HOURS OR SET IT TO LOW AND LEAVE IT FOR 8 HOURS. NOW, RELAX AND ENJOY YOUR TIME WHILE DINNER IS TAKING CARE OF ITSELF. 🙂
- SERVE WITH RICE AND WITH SOUR CREAM OR YOGURT (ONLY IF YOU WANT TO).