2 large red bell peppers, seeded and cut into chunks
2 large yellow bell peppers, seeded and cut into chunks
1 large green bell pepper, seeded and cut into chunks
1 large potato, cut into chunks (optional)
1 large yellow onion, cut into chunks
3 cloves garlic, minced
5 cups beef broth
½ cup dry red wine
⅓ cup tomato paste
1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
1 teaspoon sweet paprika powder
1 teaspoon crushed whole peppercorns
1 bay leaf
Instructions
Sprinkle the cubes of beef with the salt, pepper and flour, toss briefly to thoroughly coat the beef.
Heat the oil and butter in a Dutch oven over medium-high heat. Once hot, add the beef, a few cubes at a time so as to not overcrowd. Brown the beef on all sides and transfer to a plate.
Add the bell peppers, onions and garlic to the Dutch oven and cook for 5 minutes until softened, scraping up the browned bits from the bottom of the pan. Add the red wine and bring to a rapid boil for 2 minutes.
Return the beef to the Dutch oven with the remaining ingredients. Bring the stew to a boil, reduce the heat to low and simmer, covered for 90 minutes until the beef is fork tender.
Note: This stew is even better the next day.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/beef-pepper-stew/