A hearty baked dish made by cooking beef with charred peppers and tomatoes in a casserole dish over low heat. The deep flavor added by the smoky char makes this a classic red meat recipe that's well received at guest tables.
Heat the olive oil in casserole pots and sear the diced meat 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 salt and black pepper and divide into the casserole dishes; cover with lids and bake in a preheated oven until the meat is tender.
Remove the casseroles from the oven, let rest for a few minutes, and serve hot.
Important: When roasting the peppers, if you char the skins completely and then let them rest in a bag before peeling, the skin comes off easily. Caution: Seal the casserole dish lid tightly before putting it in the oven — if steam escapes, the meat dries out.
If you prepare the casserole the night before putting it in the oven and let it rest in the fridge, the flavors meld together better.
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