Drpepperbeefstew Recipes

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BEEF AND PEPPER STEW



Beef and Pepper Stew image

Provided by Kimberly Killebrew, www.daringgourmet.com

Time 1h55m

Yield 6

Number Of Ingredients 19

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

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.

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