Moroccan Beef Fingers in Sauce

1.5-1.7 kg beef finger cuts (entrecôte fingers) 2-3 medium onions (or 2 large) 1 red bell pepper (shoshka or regular), sliced into strips Half bunch parsley Half bunch cilantro 1 tbsp sugar 1 tbsp chicken soup powder 1/2 tsp turmeric 1/4 tsp white pepper (or black) 1/2 tsp salt 2.5 cups boiling water

Oven method: 1. Heat a wide pot or pan over medium-high heat and brown the beef fingers well on all sides. Remove and set aside. 2. In the same pot, sauté onion strips with sugar until fully transparent. 3. Add bell pepper strips, mix, and sauté lightly for 1-2 minutes. 4. Add chopped parsley, cilantro, turmeric, white pepper, salt, and chicken soup powder. Mix well. 5. Pour in 2.5 cups boiling water and mix. 6. Return the beef fingers to the mixture and coat well. 7. Cover and place in oven at 160°C (turbine/convection) for 3 hours. 8. Serve hot, spooning the sauce over the meat. Slow cooker method: 1. Heat a wide pot or pan over medium-high heat and brown the beef fingers well on all sides. This step is a must for deeper flavor. 2. In the same pot, sauté onion strips with sugar until fully transparent. 3. Add bell pepper strips, mix, and sauté lightly for 1-2 minutes. 4. Add chopped parsley, cilantro, turmeric, white pepper, salt, and chicken soup powder. Mix well. 5. Transfer everything to the slow cooker. Add 1.5 to 2 cups boiling water (less than the oven version, because the slow cooker evaporates less). 6. Add the browned beef fingers and coat well in the sauce. 7. Cook on LOW for 7-8 hours or on HIGH for 4.5-5.5 hours, until the meat is tender. 8. If the sauce is too thin at the end, reduce it a little in an open pot before serving.

Added from DKG link. Includes both oven and slow-cooker versions. Browning the beef first is strongly recommended for best flavor.