I have no idea where I originally found this recipe, so the credit goes to some mysterious chef out there. This stew is thick and filling, but it also has a wonderful “fresh” taste from the bell peppers. I always use red, orange or yellow, since they are sweet. Green ones tend to be a little bitter, and this recipe would intensify that.
Beef and Bell Pepper Stew
- 1 ½ lb beef
- ¾ t salt
- ½ t pepper
- 1 ½ T flour
- 4 T olive oil, tallow or lard
- 4 cloves of garlic, sliced
- 3 red bell peppers, diced
- 1 onion, diced
- 2 T dried thyme
- 2 bay leaves
- 1 C dry red wine
- 3 C beef stock
- 2 C tomato sauce
- 2 T fresh parsley, optional
- Toss beef with salt, pepper and flour to coat. Heat fat in a dutch oven and brown meat. Transfer to a bowl and cover to keep warm.
- Add more fat, if needed, and cook garlic, peppers, onions, thyme and bay leaves about 5 minutes, or until soft.
- Return meat to the dutch oven and add wine. Boil until reduced by half (about 5 minutes), then add stock and tomato sauce. Bring to a boil.
- Reduce heat and simmer with the lid slightly ajar for one hour. Remove the lid and cook another 30 minutes.
- Garnish with parsley, if desired.