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Home / Recipes / Fish & Seafood

Three Pepper Beef Stew

Fish & Seafood

Three Pepper Beef Stew

Cayenne pepper sauce, crushed red pepper and red sweet peppers add a spicy twist to this classic beef and potato stew.

Ingredients

  1. 1 tablespoon neutral oil, such as canola or avocado
  2. 4 medium carrots, cut into 1 inch pieces
  3. 2 stalks celery, cut into 1-inch pieces
  4. 1 large onion, chopped
  5. 6 cloves garlic, minced or 1 tablespoon minced garlic
  6. 2 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
  7. 1 ¾ cups dry red wine or 1 14-ounce can lower-sodium beef broth
  8. 1 14-ounce can lower-sodium beef broth
  9. 2 tablespoons tomato paste
  10. 1 tablespoon worcestershire sauce
  11. 2 to 3 teaspoons bottled cayenne pepper sauce
  12. 1/4 to 1/2 teaspoon crushed red pepper
  13. 2 large potatoes, unpeeled, cut into 1-inch pieces
  14. 2 medium red sweet peppers, cut into 1-inch pieces
  15. 2 tablespoons cold water
  16. 1 tablespoon cornstarch

Directions

  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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