🥘 Beef Stew with Peppers and Onions
Ingredients:
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2 lbs beef stew meat (chuck or round), cut into 1½-inch cubes
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Salt & pepper to taste
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2–3 tablespoons oil (for searing)
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1 large onion, sliced
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2 bell peppers (red, yellow, or green), sliced
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3 cloves garlic, minced
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2 tablespoons tomato paste
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1 teaspoon smoked paprika (optional)
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1 tablespoon Worcestershire sauce
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2 cups beef broth (or more if needed)
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1 can (14.5 oz) diced tomatoes (optional for more saucy stew)
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1 teaspoon dried oregano or Italian seasoning
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Fresh parsley for garnish (optional)
Instructions:
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Season & Sear the Beef: Pat the beef dry and season with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat. Sear beef in batches until browned. Set aside.
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Sauté Vegetables: In the same pot, add more oil if needed. Sauté sliced onions and bell peppers until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
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Build the Base: Stir in tomato paste, smoked paprika, and Worcestershire. Cook for 2 minutes, then deglaze with a bit of broth, scraping up the brown bits.
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Simmer: Return beef to the pot. Add remaining broth, tomatoes (if using), and oregano. Bring to a simmer, then reduce heat to low. Cover and simmer for 1½ to 2 hours, or until the beef is tender.
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Final Touches: Adjust seasoning with salt and pepper. If too thin, simmer uncovered for 10–15 minutes to reduce; if too thick, add a splash of broth.
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Serve: Over rice, mashed potatoes, egg noodles, or with crusty bread.
🔄 Variations:
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Spicy version: Add chili flakes or a diced jalapeño.
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Slow cooker: Sear beef first, then combine all ingredients and cook on LOW for 7–8 hours.
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More veggies: Add mushrooms, zucchini, or carrots for a veggie-packed version.
Want a version without tomatoes, or a more Latin-style version (like with cumin and lime)?