Beef and Pepper Stew

Adapted from https://www.daringgourmet.com/wprm_print/beef-and-pepper-stew

Servings: 6

INGREDIENTS

2 pounds stewing beef , cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons oil
1 tablespoon butter
2 large red bell peppers , seeded and cut into chunks
2 large yellow bell peppers , seeded and cut into chunks
1 large green bell pepper , seeded and cut into chunks
1 large potato , cut into chunks (optional)
1 large yellow onion , cut into chunks
3 cloves garlic , minced
5 cups beef broth
1/2 cup dry red wine
1/3 cup tomato paste
1 teaspoon fresh thyme , chopped (or 1/2 teaspoon dried)
1 teaspoon sweet paprika powder
1 teaspoon crushed whole peppercorns
1 bay leaf

STEPS

1) Sprinkle the cubes of beef with the salt, pepper and flour, toss briefly to thoroughly coat the beef.

Heat the oil and butter in a Dutch oven over medium-high heat. Once hot, add the beef, a few cubes at a time so as to not overcrowd. Brown the beef on all sides and transfer to a plate.

Add the bell peppers, onions and garlic to the Dutch oven and cook for 5 minutes until softened, scraping up the browned bits from the bottom of the pan. Add the red wine and bring to a rapid boil for 2 minutes.

Return the beef to the Dutch oven with the remaining ingredients. Bring the stew to a boil, reduce the heat to low and simmer, covered for 90 minutes until the beef is fork tender.

This stew is even better the next day!