Ingredients
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2 tablespoons oil
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3 garlic cloves, crushed
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100 g pancetta, cut into small dice
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2 red chilies, chopped finely
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800 g diced beef (we used a blade roast)
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2 green capsicum, sliced (bell peppers)
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1 (400 g) can chopped tomatoes
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1/2 cup white wine
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1 cup water
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3 teaspoons sweet paprika
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1 teaspoon smoked paprika (if you don't have it use sweet)
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1 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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3 onions, sliced
Instructions
- Heat the oil and cook the onions, garlic and pancetta until the onions are soft (about 10 minutes).
- Add the chilies and beef and cook until the beef changes colour and browns a little.
- Add the remaining ingredients and cook on a low setting (just simmering) for 1 ½ hours or until very tender. Add a little extra water if it ever looks like catching.