Beef and Pepper Stew
 
Prep time
Cook time
Total time
 
:
Serves: 6
Ingredients
  • 2 pounds stewing beef, cut into 1-inch pieces
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup all-purpose flour
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 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
  1. Sprinkle the cubes of beef with the salt, pepper and flour, toss briefly to thoroughly coat the beef.
  2. 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.
  3. 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.
  4. 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.
  5. Note: This stew is even better the next day.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/beef-pepper-stew/