Fall Chunky Beef Roasted Bell Pepper Stew Recipe

Nothing says comfort like cozying up to a big bowl of hearty stew on a chilly evening. Filled with tender chuck beef and traditional chunky stew vegetables like potatoes, celery, and carrots, this stew will leave you full and satisfied.

And unlike other stew recipes that require multiple hours of tending and cooking, this stew requires under one hour of preparation and cooking time.

This stew calls for beef stock to be added. If you've been eating Paleo for a while, you've probably heard of and maybe have even made your own bone broth.

While you can find the stock in most health food stores, homemade bone broth is nutritious and full of minerals and nutrients. The most time-efficient way to prepare broth is to make a big batch of stock with leftover bones, then freeze it and save it for later.

Looking to add some color to the stew? Use rainbow carrots (yellow, red, purple) for a big boost of color! Keep dinner simple and just serve this satisfying stew on its own.

Fall Chunky Beef Roasted Bell Pepper Stew Recipe

Serves: 4 Prep: 20 min Cook: 40 min

Ingredients

• 1-½ lb. lean chuck beef, cubed
• Cooking fat
• 1 onion, chopped
• 2 garlic cloves, minced
• ¼ cup red wine
• 2 stalks of celery, sliced
• 4 carrots, sliced
• 2 potatoes, sweet or russet, peeled and diced
• 1 bay leaf
• 2 sprigs of fresh thyme
• 2-½ 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 for 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.

📖 Recipe

Fall Chunky Beef Roasted Bell Pepper Stew Recipe

Cozy up to a big bowl of hearty stew filled with tender chuck beef and traditional chunky stew vegetables like potatoes, celery and carrots.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 4 people

Calories 975 kcal

Ingredients

  

1x2x3x

• 1-½ lb. lean chuck beef cubed
• Cooking fat
• 1 onion chopped
• 2 garlic cloves minced
• ¼ cup red wine
• 2 stalks of celery sliced
• 4 carrots sliced
• 2 potatoes sweet or russet, peeled and diced
• 1 bay leaf
• 2 sprigs of fresh thyme
• 2-½ cups beef or chicken stock
• 1 bell pepper roasted, diced
• Sea salt and freshly ground black pepper

Instructions

 

• Melt cooking fat in a saucepan over medium-high heat.
  Cooking fat
• Brown the meat on all sides for 1 to 2 minutes per side.
  1-½ lb. lean chuck beef
• Add the onion and garlic, and cook for another 2 to 3 minutes.
  1 onion, 2 garlic cloves
• Pour in the wine and deglaze the bottom of the pan.
  ¼ cup red wine
• Add all the remaining ingredients except the roasted pepper, and bring to a boil.
  4 carrots, 2 potatoes, 1 bay leaf, 2 sprigs of fresh thyme, 2-½ cups beef or chicken stock, 2 stalks of celery
• 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.
  1 bell pepper, Sea salt and freshly ground black pepper
• Remove bay leaf and serve.

Nutrition

Calories: 975kcalCarbohydrates: 108gProtein: 61gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 164mgSodium: 603mgPotassium: 3439mgFiber: 15gSugar: 19gVitamin A: 9428IUVitamin C: 251mgCalcium: 171mgIron: 10mg

Keyword Beef, beef roasted, beef stew, bell pepper, chunky beef

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