soup peppers, tomatoes and beef (slow cooker)

Ingredients

• 125 ml (1/2 cup) flour
• 30 ml (2 c paprika soupe
• 5 ml (1 c teaspoon) chopped thyme
• 5 ml (1 c teaspoon) rosemary, chopped
• salt and pepper to taste
• 450g (1 lb) cubed stewing beef cut into 4
• 30 ml (2 tablespoons) of oil, olive
• 2 carrots, diced
• 1 onion, diced
• 3 red peppers, diced
• 1 can diced tomatoes 796 ml
• 1 bay leaf
• 10 ml (2 c Teaspoon) chopped garlic
• 1 liter (4 cups) beef broth

preparation

1. In an airtight bag, mix the flour with paprika, herbs and seasonings. Add some diced beef at a time and stir to the enfariner. Remove the cubes one by one. Shake to remove the surplus flour. Repeat for the rest of the beef.
2. In a skillet heat the oil over medium heat. Make-y brown the meat from all sides a few minutes. Dans une mijoteuse, déposez les carottes et l'oignon. In a slow cooker, place carrots and onion. Ajoutez la viande et les poivrons dessus. Add meat and peppers on it. Stir in remaining ingredients. Cover and simmer low for eight to 10 hours or four to five hours at high intensity.