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.
Servings 4 people
Calories 975kcal
Cost 11
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
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: 975kcal | Carbohydrates: 108g | Protein: 61g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 164mg | Sodium: 603mg | Potassium: 3439mg | Fiber: 15g | Sugar: 19g | Vitamin A: 9428IU | Vitamin C: 251mg | Calcium: 171mg | Iron: 10mg