Beef and Pepper Stew
A hearty and flavorful beef stew with bell peppers and spices, perfect for cozy meals.
Equipment
- Dutch oven Ideal for browning and simmering the stew.
Ingredients
Main 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
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.
Notes
For a spicier kick, feel free to add more cayenne pepper or chili powder. You can also add other vegetables like zucchini or corn for extra flavor and nutrition.