Introduction
The kitchen fills with a slow, savory steam — browned beef, sweet roasted peppers, and a little Worcestershire tang — and I always know dinner will be worth the wait. This Beef and Pepper Stew lands on the table warm and honest, and it always takes me back to Sunday dinners. If you like cozy one-pot meals, you might also enjoy my take on a creamy honey-pepper chicken mac for another weeknight winner.
Why You’ll Love This
- Deep, homey flavor without fuss.
- Budget-friendly beef chuck becomes tender and rich.
- One pot saves cleanup and keeps the kitchen warm.
- Kid-friendly texture with familiar mushroom cream notes.
Quick Recipe Snapshot
- Servings: 6
- Prep time: 20 minutes
- Cook time: 1 hour 30 minutes
- Total time: 1 hour 50 minutes
- Skill level: Easy
- Taste: savory, smoky, and comforting
This recipe is forgiving, so read through the steps and you’ll feel confident before you start.
Ingredients You’ll Need
- 4 cups beef broth
- 2 pounds beef chuck, cut in 1-inch cubes
- 3 cloves garlic, minced
- 3 tablespoons flour
- 2 tablespoons canola oil
- 1 tablespoon Worcestershire sauce
- 1 shallot, diced
- 1 (14 oz.) can fire roasted red bell peppers
- 1 (10 oz.) can cream of mushroom soup
- 1 (6 oz.) can tomato paste
- Kosher salt and pepper, to taste
Chef notes:
- Fresh garlic = bigger flavor
- Fire-roasted peppers add smoky depth
- Use low-sodium broth to control salt
How to Make It
- First, toss the beef cubes in flour in a large bowl until lightly coated; you’ll see a thin white dusting.
- Then heat 1 tablespoon canola oil in a Dutch oven over medium heat until it shimmers, and brown the beef in batches so pieces get golden edges; work in batches to avoid steaming.
- Next, transfer browned beef to a plate, and add the diced shallot to the pot; sauté 2–3 minutes until soft and slightly translucent.
- Add the garlic and stir for about 1 minute until fragrant — don’t let it burn.
- Now pour in the fire-roasted peppers, tomato paste, beef broth, Worcestershire sauce, and the browned beef; scrape the browned bits from the bottom with a wooden spoon to lift all that flavor.
- Bring the pot to a boil, then reduce heat to low, cover, and simmer for 1 hour until the beef feels tender when pierced with a fork.
- After an hour, stir in the cream of mushroom soup; the stew will thicken and mellow.
- Simmer uncovered for another 30 minutes, stirring occasionally, until the sauce coats the spoon and the aroma deepens.
- Finally, taste and season with kosher salt and pepper, ladle into bowls, and serve with crusty bread to soak up the sauce.
This Beef and Pepper Stew smells like a hug and looks like a bowlful of patience rewarded.
Kitchen Tips (From My Kitchen)
- Time-saver: Brown meat ahead and refrigerate; finish stew the next day to deepen flavor.
- Common mistake + fix: Crowding the pan steams beef — brown in batches for a proper sear.
- Simple variation: Stir in chopped fresh parsley or a pinch of smoked paprika for extra warmth.
(Also try the one-pot beef and garlic parmesan spinach pasta for another quick dinner.)
Serving Ideas
- Weeknight dinner: Ladle over mashed potatoes with crusty bread and butter.
- Casual gathering: Serve in bowls with pickled peppers and crusty baguette slices.
- Cozy date night: Spoon over buttered egg noodles and add a green salad.
- Garnish ideas: chopped parsley, a drizzle of olive oil, or flaky sea salt.
Also, a simple side of roasted Brussels sprouts brightens the whole plate. (For another creamy beef idea, see my one-pot creamy beef and garlic butter pasta.)
Storing & Leftovers
- Fridge: Store covered up to 3–4 days.
- Freezer: Freeze in portions for up to 3 months; thaw overnight in fridge.
- Reheat: Warm gently on the stove over low heat to protect texture and avoid overcooking the beef.
Leftover idea: Pile stew into a sandwich with provolone and warm until melty.
Beef and Pepper Stew
Ingredients
Method
- Toss the beef cubes in flour in a large bowl until lightly coated.
- Heat 1 tablespoon canola oil in a Dutch oven over medium heat until it shimmers.
- Brown the beef in batches to avoid steaming; transfer browned beef to a plate.
- Add the diced shallot to the pot and sauté for 2-3 minutes until soft and slightly translucent.
- Add the garlic and stir for about 1 minute until fragrant.
- Pour in the fire-roasted peppers, tomato paste, beef broth, Worcestershire sauce, and the browned beef.
- Scrape the browned bits from the bottom with a wooden spoon.
- Bring the pot to a boil, then reduce heat to low, cover, and simmer for 1 hour until the beef is tender.
- Stir in the cream of mushroom soup and simmer uncovered for another 30 minutes.
- Taste and season with kosher salt and pepper, and serve with crusty bread.
Notes
FAQs
Q: Can I make this ahead?
A: Yes — make it a day ahead. The flavors meld overnight and it reheats beautifully.
Q: Can I freeze Beef and Pepper Stew?
A: Absolutely. Cool completely, freeze in airtight containers, and thaw in the fridge before reheating.
Q: What if my stew is too thin?
A: Simmer uncovered to reduce, or whisk 1 tablespoon flour with cold water and stir in to thicken.
Q: How will I know when the beef is done?
A: The beef is done when a fork slides into a cube easily and the meat pulls apart without resistance.
(Also check this creamy beef and spinach alfredo for another comfort option.)
Final Thoughts
I love this recipe because it rewards simple steps with deep flavor; it comes together with pantry cans and honest cooking. Try it once, tweak the seasoning, and it will become one of your go-to comfort dishes. Nothing warms a house like a pot of Beef and Pepper Stew.
Conclusion
For another pepper-forward approach, I like the take in Daring Gourmet’s Beef and Pepper Stew recipe which offers a slightly different spice profile. Also, if you enjoy mushrooms with your peppers, check out this cozy version at A Cozy Beef Stew with Peppers & Mushrooms.
Leave a comment