Slow Cooker Catalan Beef with Bell Pepper Coulis Tips, FAQ & printable recipe

Tips for success

To enhance the depth of the dish, consider adding a small splash of sherry vinegar at the very end of the cooking process.

The acidity helps to brighten the rich, concentrated flavors of the tomato and bell pepper coulis, providing a necessary balance that elevates the overall profile of the meal. A little goes a long way, so start with a teaspoon and adjust according to your personal taste preference.

If you find that the sauce is too thin after the cooking process, you can carefully remove the beef and vegetables, then simmer the sauce on the stovetop over medium heat for a few minutes until it reaches your desired consistency.

Once the sauce has thickened to your liking, return the beef and vegetables to the pan to combine, ensuring everything is thoroughly heated through before serving.

Variations

• Spicy Catalan Beef: Add a teaspoon of crushed red pepper flakes or a small amount of hot smoked paprika to the mix to provide a spicy kick that complements the sweetness of the bell peppers.
• Herb-Infused Beef: Incorporate a sprig of fresh rosemary or thyme during the cooking process to add a fragrant, earthy note that enhances the overall complexity of the tomato-based sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the dish is cooled to room temperature within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating thoroughly.

Reheat

Reheat on the stovetop over low heat or in the microwave until the internal temperature reaches 165°F (74°C).

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the dish has cooled completely to room temperature within two hours of cooking before placing it in the fridge.

Proper cooling is essential for maintaining food safety and quality. When storing, keep the beef submerged in the sauce to prevent it from drying out, which helps maintain its tender texture during the storage period.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Simply follow the cooking instructions, allow the dish to cool, and refrigerate.

When you are ready to serve, reheat the beef and sauce slowly on the stovetop or in the slow cooker until it is hot throughout. This makes it a perfect option for busy weeknights or for preparing a hearty meal for guests in advance.

Serving ideas

Serve this Catalan beef warm, ideally in shallow bowls that can hold the rich, glossy sauce. It pairs beautifully with a side of crusty bread, which is perfect for mopping up every last drop of the pepper and tomato coulis. Alternatively, serve it over a bed of steamed rice or creamy polenta to create a more substantial meal that complements the savory notes of the beef.

For a fresh finish, you can garnish the dish with a sprinkle of chopped fresh parsley or a pinch of smoked paprika. These simple additions add a pop of color and a touch of herbal freshness that contrasts nicely with the richness of the slow-cooked sauce. Serve immediately while the dish is steaming hot to enjoy the full range of flavors and textures that this recipe provides.

Frequently asked questions

Recipe card

Slow Cooker Catalan Beef with Bell Pepper Coulis

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lb beef chuck roast, cut into 1-inch cubes
• 2 cups grilled bell peppers and onions, sliced
• 1 tsp mild chili powder
• 2 cups tomato coulis

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

18 g

Fat

24 g

Fiber

3.5 g

Sugar

8 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.