Beef and Pepper Stew
User Reviews
4.7
14 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 55 mins
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Servings
6
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Course
Main Course
Beef and Pepper Stew
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 2 pounds beef cut into 1-inch pieces, stewing
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon butter
- 2 red bell pepper seeded and cut into chunks, large
- 2 yellow bell pepper seeded and cut into chunks, large
- 1 green bell pepper seeded and cut into chunks, large
- 1 potato cut into chunks (optional, large
- 1 yellow onion cut into chunks, large
- 3 cloves garlic , minced
- 5 cups beef broth
- 1/2 cup red wine dry
- 1/3 cup tomato paste
- 1 teaspoon thyme chopped (or 1/2 teaspoon dried, fresh
- 1 teaspoon paprika sweet, powder
- 1 teaspoon whole peppercorns crushed
- 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.This stew is even better the next day!
Genuine Reviews
User Reviews
Overall Rating
4.7
14 reviews
Excellent
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