A hearty oven-baked dish of beef slow-cooked with roasted peppers and tomatoes in a covered casserole dish. The smoky depth from the charred peppers makes this classic red-meat dish a favorite at dinner parties.
Heat the olive oil in casserole pots. Sear the beef cubes over high heat until browned on all sides.
Add the onion and garlic and sauté for a few minutes, then add the roasted peppers and tomatoes.
Add the salt and black pepper, divide the mixture among casserole dishes, and cover them. Bake in a preheated oven until the meat is tender.
Remove the casseroles from the oven, let them rest for a few minutes, then serve hot.
Important: After charring the peppers until their skins are completely blackened, let them rest in a bag before peeling; the skins will come off easily. Note: Close the casserole dish lid tightly before putting it in the oven; escaping steam can dry out the meat.
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