I don’t know if there’s such a thing as “stew season”, but if there is, we’re in it now. The air is crisp, the leaves are colorful, and there’s that fall smell in the air. At our house, there’s also the wonderful smell of stew.
This bell peppers and beef stew recipe is a fall favorite. It has a wonderful sweet taste because of the bell peppers. I also like it because I can still occasionally find a good deal on colorful bell peppers at the grocery store. If you happen to see a bell pepper sale, pick up a few more than you usually would and try this bell peppers and beef stew recipe.
Bell Peppers and Beef Stew recipe
- 1 pound Clover Meadows Beef stew beef
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 2 tablespoons oil
- 1 tablespoon butter
- 1 large red bell pepper seeded and cut into chunks
- 1 large yellow bell pepper seeded and cut into chunks
- 1 large green bell pepper seeded and cut into chunks
- 1 large potato cut into chunks (optional)
- 1 small yellow onion cut into chunks
- ¼ cup red wine vinegar
- 2 cloves garlic minced
- 3 cups beef broth more if needed
- ⅓ cup tomato paste
- ½ teaspoon fresh thyme chopped (or ½ teaspoon dried)
- ½ teaspoon sweet paprika powder
- ½ teaspoon crushed whole peppercorns
- 1 bay leaf
- 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, and brown the beef. Set beef aside.
- Add the bell peppers, onions and garlic to the Dutch oven and cook for 5 minutes until softened. Make sure to scrape up the yummy browned bits from the bottom of the pan. Add red wine vinegar and bring to a boil.
- 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 60 minutes until the beef is fork tender. If needed, add more beef broth until stew is the desired consistency.
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