You Said Bell Peppers and Beef

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As much equally I honey the Summer I'm always ready for the Fall by the fourth dimension it rolls around with its dip in temperature.  That's in part because I tin offset cooking those wonderful cool atmospheric condition comfort dishes, like hot stews.  Here's a beef stew with a delicious depth of flavor and a spicy kick.

My fridge has been stocked total of bell peppers lately.  I've been finding great deals on them and information technology's hard to laissez passer them by without tossing a few in my shopping cart – they're just so darn cute, don't yous recollect?  I love their vibrant colors, crunchy flesh, and sweet-spicy flavors.  So I put these beauties to good use and threw together a beef stew that my whole family enjoyed.

If you can resist the urge to dive in after it's finished, this stew tastes even meliorate the adjacent day.  I've always loved leftover beef stew – it's much richer once the flavors have had time to meld.

So here'southward another beef stew you can add together to your beef stew recipes.  The blood-red and yellow bong peppers and tomato paste add a subtle sweet while the freshly crushed peppercorns add a lovely flavor and spiciness to the soup without adding a lot of heat.

Let's get started!

Sprinkle the common salt and pepper over the cubes of beef.

Toss the beef with the flour to glaze all sides.

Heat the oil and butter in a Dutch oven over medium-loftier heat.  Once hot, add the beef, a few cubes at a time and working in batches and then equally to not overcrowd.  Generously dark-brown the beefiness on all sides for maximum flavor.

Transfer the beef to a plate and gear up aside.

Don't be tempted to discard the browned $.25 stuck to the lesser of the pan.  This is the central to a season stew!  And then exit it all in at that place.

Await at those gorgeous bong peppers.  Nosotros're going to melt those in the Dutch oven with all those flavorful browned bits.

Add together the bong peppers, onion, garlic and potatoes (if using) to the Dutch oven and cook until softened, 5 minutes, scraping up the browned bits from the bottom of the pan.  Add together the ruby wine and bring to a boil for ii minutes.

Render the beef to the Dutch oven.

Using whole peppercorns makes all the difference in flavor.  Already ground black pepper lacks flavor.  Get some whole peppercorns and crush them to contribute a actually nice season to the soup along with some spiciness.

Add together all remaining ingredients to the soup.  Bring it to a boil, reduce the heat to low, cover and simmer for xc minutes or until the beef is fork tender.

Dinner is served.  Enjoy!

Beef and Pepper Stew

Total time

i hour 55 mins

• two 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
• ii large ruby bell peppers, seeded and cut into chunks
• 2 large yellowish bell peppers, seeded and cut into chunks
• i large greenish bell pepper, seeded and cut into chunks
• one big potato, cut into chunks (optional)
• 1 large yellow onion, cut into chunks
• iii cloves garlic, minced
• 5 cups beef broth
• ½ cup dry carmine vino
• ⅓ cup tomato paste
• ane teaspoon fresh thyme, chopped (or ½ teaspoon dried)
• ane teaspoon sweet paprika pulverization
• 1 teaspoon crushed whole peppercorns
• 1 bay foliage

1. Sprinkle the cubes of beef with the salt, pepper and flour, toss briefly to thoroughly coat the beef.
2. Estrus the oil and butter in a Dutch oven over medium-high estrus. Once hot, add the beef, a few cubes at a time and then every bit to non overcrowd. Brown the beefiness 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 together the ruddy vino and bring to a rapid boil for 2 minutes.
4. Render the beef to the Dutch oven with the remaining ingredients. Bring the stew to a boil, reduce the oestrus to low and simmer, covered for 90 minutes until the beef is fork tender.
5. Note: This stew is fifty-fifty better the side by side solar day.

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Source: https://www.daringgourmet.com/beef-pepper-stew/

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