Savory Beef and Peppers Stew | Dutch Oven Stew Recipe
Simple yet delicious, this savory stew blends flavors together to create a new decadent flair to beef stew.
Servings 4
Ingredients
- 2 pounds Chuck Roast 1 inch cubes
- 2 tablespoons olive oil
- 2 medium onions
- 3 bell peppers any color variation
- 2 small tomatoes
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 teaspoons cumin
- 1 teaspoon beef bouillon
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup water
- 1 tablespoon chopped parsley for garnish
Instructions
- Preheat the oven to 325°F.
- Chop bell peppers, onion, tomatoes, and garlic. Set aside.
- Wash, dry, and cut the chuck roast into 1-inch cubes. Sprinkle with salt and pepper.
- Set the dutch oven on the stovetop on medium high/high and add olive oil. Sear/brown all sides of the chuck roast cubes in 2-3 batches. Set aside.
- Add onion to the dutch oven and brown (about 3 minutes). Stir in garlic for one minute. Turn off the stove.
- Add the peppers, tomatoes, tomato paste, spices, bouillon, and meat to the dutch oven with the onion and garlic. Mix well to combine.
- Add the water to the stew. Add the butter in chunks on top of the stew.
- Set the lid and cook in the oven for 2 hours at 325°F. Stir once in the middle of cooking.
- Garnish with parsley and serve with a roll, bulgur, rice or mashed potatoes.
- Enjoy!