Beef and Bell Pepper Stew

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

Ingredients:

  • 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

Directions:

  1. 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.
  2. Add more fat, if needed, and cook garlic, peppers, onions, thyme and bay leaves about 5 minutes, or until soft.
  3. 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.
  4. Reduce heat and simmer with the lid slightly ajar for one hour. Remove the lid and cook another 30 minutes.
  5. Garnish with parsley, if desired.

8 thoughts on “Beef and Bell Pepper Stew

    • I’m so glad to hear that the homemade “neosporin” worked for him! Which herbs did you end up using?
      I often use stew beef, but we buy a half or quarter cow at a time, so sometimes I just use whatever I have. If it’s a tougher cut of meat, I’ll marinade it in red wine for several hours before cooking it. 🙂

      • Good suggestions! We are not yet at the point where we can buy meat in bulk like that, so I just buy as I need it. I have some stew beef currently and this sounds like it will be a delicious way to serve that! I used calendula and I put several drops of tea tree oil and lavender in the finished product as well. It smelled great and worked wonderfully!

        • LOL! That’s too funny! I was trying to read your comment while talking to my four-year-old and thought, “WHAT?! She put calendula and tea tree oil and lavender in the BEEF STEW?!” 🙂 I’m still laughing! Okay, so in the salve, calendula with tto and lavender- sounds great! I’m so glad it worked well.

          It was a long time before we could buy the meat in bulk. It’s pretty expensive up-front, but we have saved a ton of money in the long run. 🙂

          • Good question, Juanita! We find local farmers at http://www.localharvest.org and contact them about buying a whole, half or quarter of an animal. When the animal is ready, they send it to the butcher, we tell the butcher what cuts we want (steak, stew meat, roasts, etc.) and then pick up the meat when it’s ready! All you need to do is follow that link, type in your location and what you are looking for (I type Dayton, OH and “beef”) and you will get tons of local results! Let me know if you need any help with finding a source in your area. 🙂

  1. Yvonne says:

    I’m going to use your recipe as a jumping off point to use up some peppers. It sounds delish. I have some homemade beef stock from soup bones given to me by a friend who buys beef in bulk (and didn’t want to mess with making stock….crazy!). I plan to buy a quarter side of local grass-fed beef next year. Can’t wait!

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