Mediterranean beef casserole

I love slow-cooking recipes! They are hearty, but can be made healthy, for quite cheap and require little skills. On the downside, it takes time to nurture such a dish. When I'm cooking for my family, it's always worth the time! And they give it back to me.
This Mediterranean beef casserole is perfect to warm up grey-ish days like today: a tiny tomato-ish, with spring seasoning based on thyme, balsamic vinegar, olives, capers and parsley, and a touch of red wine.

Served on mashed potatoes or pasta, all the family loves this hearty meal! Grown ups: Don't forget to compliment it with a glass of red wine ;)

Ingredients (~ 6 servings)

- 1 kg beef chuck strips (1 x 3 cm)
- 1 yellow capsicum
- 2 cups beef stock
- 1 cup red wine
- 1 onion, sliced
- 3 garlic cloves, crushed
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp tomato paste
- 2 tbsp capers
- 1/2 olives (green or black)
- 1 tbsp rosemary, chopped
- 2 tbsp fresh parsley, chopped
- salt, pepper

Cooking instructions (~ 2 hours)

1. Heat the olive oil and stir fry the onion until slighly coloured.
2. Add the crushed garlic and stir 2 minute.
3. Stir fry in the beef strips until slightly coloured. Salt and pepper.
4. Add the tomato paste and stir for 2 minutes.
5. Pour in the beef stock and the red wine, stir well.
6. Add the rosemary and let cook under cover for 1.5 hour or until the meat falls apart.* Stir occasionally.*
7. Stir in the balsamic vinegar, the capers and the olives and cook for 15 more minutes.
8. Adjust the seasoning and add the fresh parsley. Stir in and serve with mashed potatoes or pasta.

Bon appétit!

Good to know...

* The cooking time will depend the size of the beef pieces. If after 1.5 hours, the meat is not falling apart, then allow for longer cooking time.
* If all the stock has evaporated before the meat is tender, then add more beef stock and red wine (ratio 2:1).