"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3 lbs. chuck roast, cubed into small pieces 2 green peppers 2 red peppers 1 cup celery, chopped 1 small onion 1 can (15 oz.) chopped tomatoes 1 small can tomato paste 2 Tbs. chili powder 2 bay leaves 1 tsp. oregano 3 beef boullion cubes salt and pepper
Salt and pepper the meat and brown it. Layer onion and celery on the bottom of the crockpot. Put the meat on top. Drain the tomatoes and save the juice. Layer tomatoes, peppers and the bay leaves over the meat. Mix all the other ingredients together (including the juice from the tomatoes) and pour over the top. Cook 2-3 hours on high or 5-7 hours on low.
This is a dish that I ate many times while in Spain. I use my crockpot so much that I use this crockpot recipe much more than making it the "authentic" way, which is frying everything up with lots of olive oil.
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