Our Crown Jewels bell peppers will add a subtle sweetness and spice to this classic recipe that the whole family will enjoy!
2 pounds stewing beef, cut into 1-inch pieces
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
2 tablespoons oil
1 tablespoon butter
2 large Crown Jewels red bell peppers, seeded and cut into chunks
2 large Crown Jewels yellow bell peppers, seeded and cut into chunks
1 large Crown Jewels 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
½ cup dry red wine
⅓ cup tomato paste
1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
1 teaspoon sweet paprika powder
1 teaspoon crushed whole peppercorns
1 bay leaf
Sprinkle the cubes of beef with 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.
Note: This stew is even better the next day.