Slow-Cooked Shredded Beef with Cherry Tomatoes & Peppers

Name: Slow-Cooked Shredded Beef with Cherry Tomatoes & Peppers
Prep time: 50 min
Total time: 50 min
Yield: 12 servings
Cuisine: Française
Ingredients: 800 g braising beef (chuck roast, brisket or round); 1 onion (half finely diced, half thinly sliced); 1 red bell pepper (half diced, half sliced into strips); 4 garlic cloves (2 crushed, 2 finely chopped); 2 beef stock cubes; 1 litre water (enough to cover the meat); 150 ml tomato purée; 10 cherry tomatoes, halved; Juice of 1 lemon; 3 tablespoons extra-virgin olive oil; 2 bay leaves; Fresh parsley and chives, chopped, to taste; Freshly ground black pepper, to taste; Dried herbs to taste: oregano, rosemary, thyme

By Marie Lefebvre · Updated October 25, 2026

Meltingly tender shredded beef simmered in a fragrant tomato sauce with golden peppers and aromatic herbs — this hearty dish is perfect stuffed into crusty rolls or spooned over fluffy rice. Simple to prepare yet bursting with depth, it's a guaranteed crowd-pleaser for any weeknight dinner.

Prep⏱️ 50 min

Servings👥 12 servings

Difficulty📊 Easy

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🛒 Ingredients

12 servings

800 g braising beef (chuck roast, brisket or round)
1 onion (half finely diced, half thinly sliced)
1 red bell pepper (half diced, half sliced into strips)
4 garlic cloves (2 crushed, 2 finely chopped)
2 beef stock cubes
1 litre water (enough to cover the meat)
150 ml tomato purée
10 cherry tomatoes, halved
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
2 bay leaves
Fresh parsley and chives, chopped, to taste
Freshly ground black pepper, to taste
Dried herbs to taste: oregano, rosemary, thyme

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Directions

1
Place the beef in a pressure cooker with the lemon juice, diced onion, crushed garlic, bay leaves and diced bell pepper. Cover with water and add one stock cube.
2
Seal the pressure cooker and cook under full pressure for 40 minutes once the valve starts hissing.
3
Remove the beef from the broth, reserving the broth. Shred the meat completely using two forks. Set aside.
4
Heat olive oil in a large skillet over medium heat. Sauté the chopped garlic until lightly golden.
5
Add the sliced onion and cook until golden and softened. Add the pepper strips and cook until completely tender.
6
Stir in the halved cherry tomatoes, a ladleful of the reserved broth and crumble in the second stock cube. Simmer for 5 minutes.
7
Add the tomato purée, dried herbs, black pepper and shredded beef. Stir to combine and simmer over low heat for 5–8 minutes until the sauce coats every strand of beef.
8
Adjust seasoning, scatter with fresh parsley and chives, and serve hot in sandwiches, over rice or alongside boiled potatoes.

💡 Chef's Tip

For even richer flavour, let the shredded beef rest in its sauce for a couple of hours in the fridge before serving. It also freezes beautifully — portion it out for quick weeknight meals.