Have you ever eaten something so good that you couldn’t stop eating it?
One of those recipes is this one.
You’ll feel like you’ve died and gone to heaven when you make this Recipe.
When it’s cold and windy in the fall, we want to eat something comforting, and nothing says “warm and cozy” like beef stew.
This time, we let the Dutch oven do the work instead of the slow cooker.
Throw a few ingredients into a pot, and as this hearty meal cooks on the stove, the kitchen will soon be warm and smell great.A good old-fashioned beef stew is tasty, but we prefer a more rustic version of the classic recipe.
Here’s how we like to change it up a little:
Instead of carrots and celery, we use fire-roasted red peppers, and instead of potatoes to “thicken” things up, we use cream of mushroom soup.
Adding peppers and creamy soup to the traditional ingredients really gives them a new pop of flavor.
Come on, what better way is there to end a fall day?!
Grab a piece of crusty bread and have a good time.I love those recipes that we all grew up with because they are just too good to give up.
Beef stew with roasted red peppers
2 hours to put together
Feeds 8
INGREDIENTS
- 4 cups beef broth
- 2 pounds beef chuck, cut in 1-inch cubes
- 3 cloves garlic, minced
- 3 tablespoons flour
- 2 tablespoon canola oil
- 1 tablespoon Worcestershire
- 1 shallot, diced
- 1 (14 oz.) can fire roasted red bell peppers
- 1 (10 oz.) can cream of mushroom soup
- 1 (6 oz.) can tomato paste
- Kosher salt and pepper, to taste
PREPARATION
Put flour in a big bowl and coat the beef with it.
In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Brown the beef in small batches.
Set aside.
Add the chopped shallot and cook for 2 to 3 minutes, or until the shallot is soft.
Add the garlic and stir it often for 1 minute, or until it smells good.
Mix in the fire-roasted bell peppers, tomato paste, beef broth, Worcestershire sauce, and browned beef, stirring so that the beef bits pick up more flavor.
Bring to a boil, then lower the heat, cover, and let it sit for 1 hour.
After an hour, add cream of mushroom soup and keep cooking for another 30 minutes.
Pour into bowls and serve with crusty bread on the side.
Enjoy!