Slow Cooker Beef with Zucchini, Red Beans and Mild Yellow Pepper Oregano Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the yellow bell pepper whole or halved on a tray, rub it with 1 teaspoon of the olive oil, and roast for 20 minutes until tender and lightly charred. Let it rest for 5 minutes, peel it, and blend it with the crushed tomato, tomato paste, and beef broth until smooth.

2. 2

   2. Heat the remaining olive oil in a large skillet over medium-high heat. Season the beef with the salt and black pepper, add half to the skillet, and brown for 2 to 3 minutes per side. Repeat with the remaining beef. Transfer all the meat to the slow cooker.

3. 3

   3. In the same skillet, add the onion and cook for 3 minutes. Stir in the garlic, dried oregano, sweet paprika, and ground cumin, and cook for 30 seconds to bloom the spices. Add this mixture to the slow cooker.

4. 4

   4. Pour the prepared yellow pepper sauce into the slow cooker. Add the bay leaves and red wine vinegar. Mix well, cover, and cook on LOW for 5 hours 30 minutes, or on HIGH for 3 hours, until the beef is tender.

5. 5

   5. Add the zucchini and the cooked drained red beans. Stir gently so they are well coated in the sauce. Cover again and cook for 30 more minutes on LOW or 20 more minutes on HIGH, until the zucchini is tender but not falling apart.

6. 6

   6. Remove the bay leaves, taste, and adjust salt and pepper if needed. Serve hot with the fresh parsley on top.