Replace just a few ingredients in your typical beef stew recipe and you’ll have…
Blustery fall days make us want to eat something that warms the soul, and nothing says warm and cozy like beef stew. This time, we give the slow cooker a rest and let the Dutch oven do the work. Throw a few ingredients into a pot and the kitchen will soon be toasty and smell delicious as this hearty meal bubbles away on the stove.
A good old-fashioned beef stew is delicious, but we love a more rustic take on the traditional recipe. Here’s how we like to put a little twist on it: skip the carrots and celery for fire-roasted red peppers, and instead of potatoes to “thicken” everything up, we add something completely different – cream of mushroom soup. Changing up the classic ingredients with the peppers and creamy soup really offers a deliciously new pop of flavor. C’mon…can you think of a better way to end a fall day?!? Grab a slice of crusty bread and enjoy!
Roasted Red Pepper Beef Stew
Serves 8; 2 hours
- 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
- Place flour in a large bowl and toss beef until coated.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat, and, working in batches, brown beef. Set aside.
- Add diced shallot and cook for 2-3 minutes or until softened.
- Add garlic, stirring frequently for 1 minute or until fragrant.
- Mix in fire-roasted bell peppers, tomato paste, beef broth, Worcestershire, and browned beef, stirring to pick up additional flavor from the beef bits. Bring to a boil, then reduce heat and cover for 1 hour.
- After 1 hour, stir in cream of mushroom soup and continue cooking for 30 minutes.
- Ladle into serving bowls and serve with a side of crusty bread. Enjoy!
Recipe adapted from My Baking Addiction