top of page

Beef and Pepper Stew

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


  1. Sprinkle the cubes of beef with salt, pepper, and flour, toss briefly to thoroughly coat the beef.

  2. 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.

  3. 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.

  4. 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.

  5. Note: This stew is even better the next day.


bottom of page