Description
A hearty and comforting beef stew filled with tender chunks of beef, vibrant vegetables, and rich flavors, perfect for chilly days.
Ingredients
Scale
- 4 cups beef broth
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 cloves garlic, minced
- 3 tablespoons flour
- 2 tablespoons canola oil
- 1 tablespoon Worcestershire sauce
- 1 shallot, diced
- 1 (14 oz.) can fire-roasted red bell peppers
- 1 (10 oz.) can cream of mushroom soup
- 1 (6 oz.) can tomato paste
- Kosher salt and pepper, to taste
Instructions
- Coat the Beef: Toss the beef cubes in flour until evenly coated.
- Brown the Beef: Heat 1 tablespoon of canola oil in a large Dutch oven over medium heat. Brown the beef on all sides and set aside.
- Cook the Shallot and Garlic: Add the shallot to the Dutch oven, cooking for 2-3 minutes until softened. Stir in the garlic and cook for another minute.
- Build the Stew: Mix in fire-roasted red bell peppers, tomato paste, beef broth, Worcestershire sauce, and browned beef. Stir well and bring to a boil.
- Simmer: Reduce heat to low, cover, and let it simmer for 1 hour.
- Add the Cream of Mushroom: Stir in the cream of mushroom soup and continue simmering for another 30 minutes.
Notes
For a thicker stew, add more flour or a cornstarch slurry before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hr 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg