Beef and Pepper Stew: The Ultimate Beef and Pepper Stew Recipe

Name: Beef and Pepper Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2.5 pounds bottom round roast, cut into thin strips; 2 tablespoons canola oil, divided; 1 tablespoon cornstarch; 1.5 teaspoons salt; 1 teaspoon black pepper; 2 teaspoons cumin; 2 teaspoons chili powder; 0.5 teaspoon cayenne pepper; 2 teaspoons garlic powder; 1 teaspoon oregano; 1 teaspoon smoked paprika; 1 large yellow onion, chopped; 4 cloves garlic, minced; 2 cans diced tomatoes with green chilies, undrained; 1 cup beef broth; 1 bunch fresh cilantro for garnish; 1 lime lime wedges for serving

Introduction to Beef and Pepper Stew

Beef and Pepper Stew is a comforting dish that warms both the heart and the soul. This hearty stew is perfect for chilly evenings, bringing together tender beef strips, vibrant bell peppers, and a medley of spices that create a rich and flavorful sauce. Whether you’re gathering around the dinner table with family or hosting friends for a cozy night in, this stew is sure to please everyone. Let’s dive into the wonderful world of beef and pepper stew, where every bite is an invitation to savor the moment.

A Personal Story Behind My Beef and Pepper Stew Journey

Growing up, my family had a tradition of gathering for Sunday dinners, and one of the star dishes was my grandmother’s beef stew. The aroma that filled the house as it simmered away was simply irresistible. As I learned to cook, I wanted to honor that tradition while adding my own twist. This beef and pepper stew recipe is inspired by those cherished memories, blending the robust flavors I adored as a child with my love for peppers. It’s a dish that not only satisfies the appetite but also nourishes the spirit.

What Makes This Beef and Pepper Stew Recipe Special?

This recipe stands out for its bold flavors and simplicity. The combination of spices, including cumin, chili powder, and smoked paprika, adds a depth that elevates the dish. The colorful bell peppers not only enhance the visual appeal but also contribute a delightful crunch that contrasts beautifully with the tender beef. Additionally, the use of canned diced tomatoes with green chilies brings a hint of zest that makes each bite exciting. This stew is not just a meal; it’s an experience that warms the heart and fills the belly.

The Full Beef and Pepper Stew Recipe

Ingredients

2 ½ – 3 pounds bottom round roast, cut into thin small strips
2 tablespoons canola oil, divided
1 tablespoon cornstarch
1 ½ teaspoons salt
1 teaspoon black pepper
2 teaspoons cumin
2 teaspoons chili powder
½ teaspoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon oregano
1 teaspoon smoked paprika
1 large yellow onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 (10-ounce) cans diced tomatoes with green chilies, undrained
1 cup beef broth
Fresh cilantro for garnish
Lime wedges for serving

Instructions

In a small bowl, combine the cornstarch, salt, black pepper, cumin, chili powder, cayenne pepper, garlic powder, oregano, and smoked paprika. Mix well to create a seasoning blend.

Place the thinly sliced beef in a large bowl and sprinkle the seasoning mix over it. Toss to ensure every piece of beef is evenly coated.
Heat 1 tablespoon of canola oil in a large Dutch oven over medium-high heat. In batches, brown the beef pieces for about 5 minutes on all sides. Once browned, transfer the beef to a plate and set aside. Tip: Don’t overcrowd the pan; browning in batches helps develop a richer flavor.

Add the remaining tablespoon of canola oil to the Dutch oven and reduce the heat to medium. Stir in the chopped onion, red and green bell peppers, and minced garlic. Cook for 2–3 minutes, stirring occasionally, until the vegetables start to soften.
Return the browned beef to the Dutch oven along with any juices from the plate. Add the diced tomatoes with green chilies (including their juices) and the beef broth. Stir until everything is well combined.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 20–30 minutes, stirring occasionally. Tip: This simmering process helps the beef become tender and the sauce to thicken slightly.

Taste the stew and adjust the seasonings if needed. Remove from heat.
Serve hot, garnished with fresh cilantro and lime wedges on the side. This dish pairs wonderfully with rice, refried beans, black beans, warm tortillas, or tortilla chips.

Serving Suggestions and Variations for Beef and Pepper Stew

This beef and pepper stew is versatile and can be served in various ways. For a complete meal, consider pairing it with fluffy white rice or warm tortillas to soak up the delicious sauce. For a lighter option, serve it alongside a fresh garden salad. If you want to incorporate more vegetables, feel free to add zucchini or corn during the cooking process for an extra boost of flavor and nutrition. For those who enjoy heat, adding more cayenne pepper or chili powder can give this dish an exciting kick.

Frequently Asked Questions About Beef and Pepper Stew

Can I use other cuts of beef? Yes, while bottom round roast is ideal, you can also use chuck roast or sirloin for different textures.

How can I store leftovers? Allow the stew to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Can I make this stew in a slow cooker? Absolutely! After browning the beef and sautéing the vegetables, you can transfer everything to a slow cooker and cook on low for 6-8 hours.

Is this stew spicy? The spice level depends on the amount of cayenne and chili powder you add. Adjust to your preference for a milder or spicier stew.

Recipe Stats

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per Serving: 350
Servings: 6