Fall Chunky Beef Roasted Bell Pepper Stew

Fall Chunky Beef Roasted Bell Pepper Stew

recipe-image-legacy-id-890477_11

 

Ingredients

  • 1-1/2 lb. lean chuck beef, cubed
  • Cooking fat
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup red wine
  • 2 stalks celery, sliced
  • 4 carrots, sliced
  • 2 potatoes, sweet or russet, peeled and diced
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2-1/2 cups beef or chicken stock
  • 1 bell pepper, roasted, diced
  • Sea salt and freshly ground black pepper

Preparation

  1. Melt cooking fat in a saucepan over medium-high heat.
  2. Brown the meat on all sides, 1 to 2 minutes per side.
  3. Add the onion and garlic, and cook for another 2 to 3 minutes.
  4. Pour in the wine and deglaze the bottom of the pan.
  5. Add all the remaining ingredients except the roasted pepper, and bring to a boil.
  6. Lower heat, cover, and cook until everything is tender; 25 to 30 minutes.
  7. Add the bell pepper, season to taste, and cook for another 5 minutes.
  8. Remove bay leaf and serve.

 

© 2016 Paleo Leap

Author: Global

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