Fall Chunky Beef Roasted Bell Pepper Stew
Oct17

Fall Chunky Beef Roasted Bell Pepper Stew

  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 Melt cooking fat in a saucepan over medium-high heat. Brown the meat on all sides, 1 to 2 minutes per side. Add the onion and garlic, and cook for another 2 to 3 minutes. Pour in the wine and deglaze the bottom of the pan. Add all the remaining ingredients except the roasted pepper, and bring to a boil. Lower heat, cover, and cook until everything is tender; 25 to 30 minutes. Add the bell pepper, season to taste, and cook for another 5 minutes. Remove bay leaf and serve.   © 2016 Paleo...

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