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Beef and Pepper Stew

A hearty and comforting Beef and Pepper Stew filled with deep, savory flavors, perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck, cut in 1-inch cubes Budget-friendly cut of beef that becomes tender when cooked.
  • 4 cups beef broth Low-sodium recommended to control salt levels.
  • 3 cloves garlic, minced Fresh garlic gives a bigger flavor.
  • 3 tablespoons flour For coating beef.
  • 2 tablespoons canola oil For browning the beef.
  • 1 tablespoon Worcestershire sauce
  • 1 medium shallot, diced
  • 1 14 oz. can fire roasted red bell peppers Adds smoky depth to the dish.
  • 1 10 oz. can cream of mushroom soup
  • 1 6 oz. can tomato paste
  • to taste Kosher salt and pepper Season at the end.

Method
 

Preparation
  1. Toss the beef cubes in flour in a large bowl until lightly coated.
  2. Heat 1 tablespoon canola oil in a Dutch oven over medium heat until it shimmers.
  3. Brown the beef in batches to avoid steaming; transfer browned beef to a plate.
  4. Add the diced shallot to the pot and sauté for 2-3 minutes until soft and slightly translucent.
  5. Add the garlic and stir for about 1 minute until fragrant.
Cooking
  1. Pour in the fire-roasted peppers, tomato paste, beef broth, Worcestershire sauce, and the browned beef.
  2. Scrape the browned bits from the bottom with a wooden spoon.
  3. Bring the pot to a boil, then reduce heat to low, cover, and simmer for 1 hour until the beef is tender.
  4. Stir in the cream of mushroom soup and simmer uncovered for another 30 minutes.
  5. Taste and season with kosher salt and pepper, and serve with crusty bread.

Notes

Brown meat ahead and refrigerate to deepen flavor. To avoid steaming beef, brown in batches. Stir in fresh parsley or smoked paprika for extra warmth.