Total time: 2 hrs | Serves: 8
This is not your typical beef stew. It is one of the best, super comforting, and savory stews you’ll ever make! All you need is to replace a couple of ingredients to make this delicious Rustic Beef Stew! Serve a big bowl of this stew with some crusty bread to scoop all the mouthwatering flavor.
This Rustic Beef Stew will warm your soul. It is a cozy beef stew that you can easily make in your Dutch oven. While making this stew, your kitchen will be toasty and will smell amazing as this hearty meal bubbles away on your stove. Enjoy a Rustic take on your good old-fashioned beef stew with this easy recipe.
INGREDIENTS
2 tbsp canola oil
2 lbs beef chuck, cut into 1-inch cubes
3 cloves garlic, minced
4 c. beef broth
3 tbsp flour
1 tbsp Worcestershire
1 (14 ounces) can fire roasted red bell peppers
1 (10 ounces) can cream of mushroom soup
1 shallot, diced
Kosher salt and pepper, to taste
1 (6 ounces) can of tomato paste
How to make Roasted Red Pepper Beef Stew
Step 1: In a large bowl, place the flour. Add the beef and toss until well-coated.
Step 2: In a large Dutch oven, heat 1 tbsp olive oil over medium heat. Once the oil is hot, add the beef to the pot in batches and cook until browned. Set the beef aside when done.
Step 3: In the same skillet, add the diced shallots and cook for about 2 to 3 minutes until tender. Next, add the garlic and cook for another minute, stirring until aromatic.
Step 4: To the skillet with the onion and garlic, add the fire-roasted bell peppers, tomato paste, beef broth, Worcestershire, and browned beef. Stir well and bring everything to a boil. Once boiling, decrease the heat. Put the lid on and cook for about an hour.
Step 5: Add the mushroom soup after 1 hour. Stir and continue to cook for another 30 minutes.
Step 6: Into serving bowls, ladle the stew and serve immediately with crust bread on the side. Enjoy!
Ingredients
- 2 tbsp canola oil
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 cloves garlic, minced
- 4 c. beef broth
- 3 tbsp flour
- 1 tbsp Worcestershire
- 1 (14 ounces) can fire roasted red bell peppers
- 1 (10 ounces) can cream of mushroom soup
- 1 shallot, diced
- Kosher salt and pepper, to taste
- 1 (6 ounces) can of tomato paste
Instructions
Step 1: In a large bowl, place the flour. Add the beef and toss until well-coated.
Step 2: In a large Dutch oven, heat 1 tbsp olive oil over medium heat. Once the oil is hot, add the beef to the pot in batches and cook until browned. Set the beef aside when done.
Step 3: In the same skillet, add the diced shallots and cook for about 2 to 3 minutes until tender. Next, add the garlic and cook for another minute, stirring until aromatic.
Step 4: To the skillet with the onion and garlic, add the fire-roasted bell peppers, tomato paste, beef broth, Worcestershire, and browned beef. Stir well and bring everything to a boil. Once boiling, decrease the heat. Put the lid on and cook for about an hour.
Step 5: Add the mushroom soup after 1 hour. Stir and continue to cook for another 30 minutes.
Step 6: Into serving bowls, ladle the stew and serve immediately with crust bread on the side. Enjoy!
