Slow Cooker Catalan Beef with Bell Pepper Coulis Step-by-step instructions

Before you start

Before you begin, ensure that your slow cooker is clean and placed on a stable, heat-resistant surface near a power outlet. Prepare your beef by cutting it into uniform one-inch cubes, which ensures even cooking throughout the process.

If you are using pre-grilled peppers and onions, ensure they are at room temperature. If they are cold from the refrigerator, let them sit for a few minutes to avoid significantly lowering the initial temperature of the slow cooker, which helps maintain a steady cooking cycle from the start.

Instructions

Preparation and layering

1. 1Assemble the base
   Place the cubed beef into the bottom of your slow cooker. Ensure the pieces are spread out in an even layer to allow for consistent heat distribution throughout the cooking process.
   Look for The beef should cover the bottom of the slow cooker vessel.
   Tip Pat the beef dry with paper towels before adding to the cooker for better browning.

At the end of this phase, the ingredients are neatly arranged within the slow cooker. The beef rests at the bottom, topped by the vegetables and spices, creating a structured foundation for the long cooking process ahead. Ensure that the slow cooker is plugged in and ready to begin, with the lid secured firmly to trap the heat and moisture required for the slow braising process.

Cooking and simmering

2. 2Layer and season
   Scatter the grilled bell peppers and onions over the beef cubes. Sprinkle the mild chili powder evenly over the top of the vegetables and meat to provide a subtle depth of flavor.
   Look for Ensure the peppers and onions are distributed across the entire surface.
   Tip Use a mix of red and yellow peppers for added sweetness.

During the main cooking phase, the kitchen will fill with the savory aroma of slow-simmered beef and peppers. The sauce will begin to bubble gently, and the colors of the tomato coulis will deepen.

The beef will gradually transform, becoming tender as the collagen breaks down. The mixture should remain undisturbed to ensure the temperature stays consistent, allowing the flavors to meld into a rich, complex, and harmonious sauce.

Resting and serving

3. 3Simmer to perfection
   Pour the tomato coulis over the ingredients in the slow cooker. Cover and cook on low for 8 hours until the beef reaches 145°F (63°C). Let the meat rest for at least 5 minutes before serving to ensure tenderness.
   Look for The sauce should be thick and glossy, and the beef should be very tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid during cooking to maintain a consistent internal temperature.

Once the cooking time is complete, the beef should be extremely tender and the sauce thick and glossy. After the meat has rested for the required five minutes, it is ready to be plated. The final dish should look vibrant, with the deep red coulis coating the tender beef cubes. Check that the beef is fully cooked to the appropriate temperature before serving to ensure the best texture and safety.

Common mistakes

Avoid overcrowding the slow cooker, as this can prevent the beef from cooking evenly and may result in excess liquid that dilutes the flavor of the coulis.

Another common mistake is lifting the lid frequently during the cooking process; every time the lid is opened, heat escapes, which significantly increases the time required to reach the safe internal temperature. Always trust the slow cooker to do the work and resist the urge to stir until the final stages of the process.

How to tell it’s done

The beef is considered done when it reaches an internal temperature of 145°F (63°C). At this stage, the meat should be fork-tender and pull apart easily with minimal pressure.

The sauce should have reduced slightly, appearing thick, glossy, and deep red in color. The peppers and onions should be completely softened and integrated into the tomato base, creating a cohesive and aromatic stew that is ready to be served immediately.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest