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Three-Pepper Beef Stew

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B3, B12, C, D, P
    MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 tablespoon canola oil

    2. 4 medium carrots, cut into 1-inch pieces

    3. 2 stalks

    4. celery, cut into 1-inch pieces

    5. 1 large onion, chopped

    6. 6 cloves

    7. garlic, minced or 1 tablespoon minced garlic

    8. 2 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes

    9. 1 3/4 cups dry red wine or 1 14-ounce can lower-sodium beef broth

    10. 1 14 ounce can lower-sodium beef broth

    11. 2 tablespoons tomato paste

    12. 1 tablespoon Worcestershire sauce

    13. 2 - 3 teaspoons bottled cayenne pepper sauce

    14. 1/4 - 1/2 teaspoon crushed red pepper

    15. 2 large potatoes, unpeeled, cut into 1-inch pieces

    16. 2 medium red sweet peppers, cut into 1-inch pieces

    17. 2 tablespoons cold water

    18. 1 tablespoon cornstarch

    Instructions Jump to Ingredients ↑

    1. In a 4- to 6-quart Dutch oven , heat oil over medium heat. Add carrots, celery, onion, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Add beef; cook about 15 minutes or until browned, stirring occasionally. Drain off fat.

    2. Stir in wine, broth, tomato paste, Worcestershire sauce, pepper sauce, and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally.

    3. Add potatoes and sweet peppers. Return to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until meat and potatoes are tender.

    4. In a small bowl , stir together cold water and cornstarch. Stir into beef mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

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