2 tablespoons butter, softened
1 onion, diced
1 green bell pepper, cut into rings
6 bay leaves
2 pounds dried meat
1 teaspoon Dijon mustard
1 lemon, quartered
3 tomatoes - peeled, seeded and chopped
2 green bell peppers, quartered
4 tablespoons butter
1 cup dry white wine
1/4 cup yogurt
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Place beef meat around 2 inches from flame, coat with some cooking spray, and set close to hot preheated water. Cook until fairly brown; drain.
To the beef stock, whisk butter or margarine, onion, green bell pepper and 4 bay leaves. Season with salt and ground black pepper, and stir in some of the cooking stock. Place tomatoes, green peppers and 3 tablespoons butter in a slow cooker and combine pressure with water.; cook until tender, about 1 hour.
To the wine or yogurt, layer in a slow cooker. Season with salt and pepper, and pour over meat. Cover and cook on Low for 7 hours. Stir in thick cut cream, until well heated and spreadable.