Directions: |
Directions:Instructions
Spread the onions and bell pepper slices over the bottom of your slow cooker.
Lay cubed steak over the vegetables.
In a medium bowl, mix together the cumin powder, tomato paste with salt, pepper and beef stock, or water. Taste before adding salt if your beef stock is salted.
Pour sauce over the beef and vegetables in the slow cooker. Add the bay leaves and thyme brunches.
Cook, covered, on low-setting 4 to 6 hours, or until beef cubes are tender. Check every hour. Add a splash of more stock or water if sauce reduced too much. Test seasoning during the last hour.
Remove thyme brunches and bay leaves.
Sprinkle extra fresh thyme leaves and serve, pouring the gravy on top of the steak cubes. |
Personal
Notes: |
Personal
Notes: Top tip: Taste the sauce before starting the slow cooking process and during cooking. You may need to add more salt and pepper.
• Sear the beef in a hot skillet before placing it in the slow cooker to enhance the overall depth of flavor.
• You can thicken the sauce with cornstarch slurry. Mix ½ teaspoon of cornstarch with 1 teaspoon of water and stir into the sauce.
• Try this recipe with a less expensive cut of beef like stew meat. It will become tender and flavorful during slow cooking.
Variations
Spicy - adding some red pepper flakes or a dash of hot sauce to the recipe.
Garlic - toss in some minced garlic for extra flavor
Vegetables - experiment with different vegetables such as mushrooms, snap peas, or zucchini to give the dish a unique touch.
Protein - swap out the traditional beef for chicken or tofu to create a lighter version of this hearty meal.
Traditional - add a tablespoon or two of soy sauce and omit the cumin. You can also add a dash or two or Worcestershire sauce
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