Beef Stew With Red Bell Pepper Recipes

SAVORY BEEF AND RED PEPPER STEW

Steps:

• Toss steak with flour until evenly coated; set aside.
• Melt 1 Tbsp. of the margarine in large saucepan on medium-high heat. Add onions and peppers; cook and stir until crisp-tender. Remove vegetable mixture from pan; set aside. Add remaining 2 Tbsp. margarine to pan. Add steak, in batches; cook and stir until evenly browned.
• Return all of the steak to pan along with the vegetable mixture; stir. Add steak sauce, beef broth and wine; mix well. Bring to boil; reduce heat to low. Simmer 30 min. or until steak is tender. Serve over rice.

GREEN PEPPER STEAK

Steps:

• Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.

EGGPLANT, ZUCCHINI AND SWEET RED PEPPER STEW

Steps:

• Place eggplant in a colander and sprinkle with salt.
• Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
• Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
• Remove from heat and stir in basil, parsley and rosemary.

BEEF STEW WITH RED BELL PEPPER

Steps:

• Brown the diced beef in olive oil in the saucepan and leave aside for later.
• Chop the onion, the garlic clove and the pepper very thinly. In the remaining oil, sauté the finely chopped vegetables. Note: if you're not going to use a blender with the sauce and prefer it with chunks, a thinly chopped pepper will release its flavour more efficiently.
• Once the onion is golden and translucent, add the white wine, the salt and the black pepper. Add some water (for now fairly roughly, just to keep it liquid). Now it's the moment (OPTIONAL) to emulsify it with a blender.
• Add the thyme, the rosemary, the bay leaf and the cloves.
• Add the meat and the potato (chopped chunky), cover with more warm water. Place a lid on top and leave on medium heat to finish cooking. Don't allow the mixture to boil very vigorously, just enough to cook the meat. In a pressure cooker it will take around 15 minutes but it varies a lot depending on the model. With a saucepan, it will usually take around 45-50 minutes.
• Remember to keep watching the water level if in a saucepan to avoid too much water loss. Add water when needed, try the sauce if in doubt to tell whether it needs further adjusting with salt/pepper.

ONE-POT BEEF & PEPPER STEW

Steps:

• In a 6-qt. stockpot, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Add tomatoes, green peppers, onion, chilies and seasonings; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender., Prepare rice according to package directions. Serve with stew and, if desired, pepper sauce.

BEEF AND PEPPER STEW

Steps:

• 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.

CROCK POT PEPPER STEAK

Steps:

• Place the beef in a bowl and sprinkle with the garlic powder, salt, and black pepper. Toss to coat.
• Heat the oil in a large skillet over medium high. Add the beef and cook on all sides until the beef is lightly browned, about 5 minutes (no need to cook it all the way through). Transfer the beef and any cooking juices to a 6-quart slow cooker.
• To the skillet where you were just cooking the beef, add the onions. Increase the heat to high. Carefully pour in 1/4 cup water, stirring to scrape up any browned bits stuck on the pan. Sauté until the onions begin to soften and lightly brown and the liquid has cooked off, about 3 minutes, then transfer the onions to the slow cooker with the beef.
• To the slow cooker, add the green and red bell peppers (see recipe note) and tomatoes. In a small bowl or a large liquid measuring cup, whisk together the soy sauce, Worcestershire sauce, honey, ginger, red pepper flakes, and 3 tablespoons cornstarch. Pour into the slow cooker.
• Cover and cook on LOW for 6 to 7 hours, until the beef is tender (you can also make this recipe on HIGH, cooking it for 3 to 4 hours, though I find the beef comes out more tender on low heat).
• In a small bowl, whisk together the remaining 2 tablespoons cornstarch with the remaining 2 tablespoons water to make a slurry. Stir the slurry into the slow cooker. Turn the slow cooker to HIGH and let cook, uncovered, for 10 minutes to further thicken. The pepper beef will still be saucy, but it should resemble a thick, rich gravy. Stir once more. Taste and add additional salt, soy sauce, and/or red pepper flakes to taste. Serve hot with prepared brown rice and a sprinkle of green onion.

STEAK WITH BELL PEPPERS

Steps:

• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.

DRUKEN BEEF STEW WITH RED PEPPERS AND MUSHROOMS

Steps:

• 1) Remove beef cubes from marinade. ( Reserve marinade) Dry on paper towels. In a large pot, heat vegetable oil and brown beef in small batches. Set aside. 2) To pot, add onions, mushrooms and red peppers. Saute for 5 mins. 3) Add 1/4 cup flour and cook 1 minute. 4) Add STRAINED reserved marinade, minced garlic, thyme sprigs, bay leaf, tomatoes, beef broth and bouillion cubes. Add 1 tsp. freshly ground black pepper and 1/2 tsp. salt. Bring to a boil, then reduce to medium-low heat. 5) Cook covered, approximately 1 hour, stirring periodically. Cook partially covered, for an additional 2 hours on low heat. 6)Check for seasoning, adding more salt and pepper to taste. Freezes well and tastes great the next day !!!