Pebronata recipe

  • Serves 6
  • 30 mins to prepare and 4 hrs 00 mins to cook
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Customer recipe by Jean Dicks
Added 76 months ago

Cut the casserole steak into cubes and brown in the olive oil. Add the chopped onion and cook gently for 10 minutes until the onion is transparent. Stir in the chopped garlic and crushed juniper berries and cook for just a few seconds.

Sprinkle in the flour, stir well and cook gently for 2 minutes. Add the wine and the tomatoes and then pour the mixture into the slow cooker. Add the thyme, bay leaf, salt and pepper, red peppers cut into strips and parsley.

Cover and cook in the slow cooker for 4 or 5 hours on low. Serve with fresh, warm crusty bread.


Can stay in the slow cooker for longer but can be cooked in advance for visitors. This recipe freezes well.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 3tbsp olive oil
  • 3 garlic cloves
  • 8fl oz white wine, dry
  • 1 bay leaf
  • 2tbsp parsley, chopped
  • 900g casserole steak
  • 4 juniper berries, crushed
  • 1 tin tomatoes, chopped
  • 1tsp salt and freshly ground black pepper
  • 1 onion
  • 2tbsp flour, plain
  • 2 sprigs thyme
  • 2 red peppers, large
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