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Easy Bell Peppers and Beef Stew - Stew Meat - clover Meadows Beef Grass Fed Beef - St Louis - Free Delivery

Bell Peppers and Beef Stew recipe

Clover Meadows Beef


  • 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
  • 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.