This Beef and Pepper Stew is a deeply comforting meal with tender beef and vibrant bell peppers in a rich, savory gravy. It’s perfect for chilly evenings and fills your home with an inviting aroma. The straightforward process yields a result that tastes slow-cooked for days.
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Why You’ll Love This Beef and Pepper Stew
- Forgiving & flexible: Hard to mess up and adaptable to your pantry.
- Perfect texture: Melt-in-your-mouth beef with soft-yet-firm peppers.
- Amazing leftovers: Flavors deepen overnight for even better meals.
- Inviting aroma: Fills your home with a cozy, savory fragrance.
Ingredients & Tools
- 900 g beef chuck roast, cut into 2-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 red bell peppers, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 3 tbsp tomato paste
- 240 ml dry red wine (like a Cabernet Sauvignon)
- 720 ml beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 2 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Tools: A large, heavy-bottomed pot or Dutch oven, wooden spoon, and a sharp knife.
The quality of your beef and the depth of your sear really set the foundation for the entire stew. Don’t rush the browning step—it’s where a ton of flavor develops. And using a mix of bell pepper colors isn’t just for looks; it adds subtle differences in sweetness that make the final dish more complex.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 22 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing the right cut of beef. Chuck roast is ideal here because it has a good amount of marbling and connective tissue. This breaks down during the long, slow cook, resulting in incredibly tender meat. Stewing beef from the supermarket can sometimes be too lean and turn out tough.
- Why dry the beef before searing? Pat your beef cubes completely dry with paper towels before they hit the pot. Any surface moisture will steam the meat instead of creating that beautiful, flavorful brown crust we’re after. It’s a simple step with a huge payoff.
- Don’t skip the wine. The red wine adds a wonderful acidity and depth that balances the richness of the beef. If you prefer not to cook with alcohol, you can substitute with additional beef broth and a tablespoon of red wine vinegar, but the flavor profile will be a little different.
- Cut your vegetables uniformly. Try to slice your peppers into similarly sized strips so they cook evenly. You don’t want some pieces turning to mush while others are still too crisp. A little attention to prep makes the final texture perfect.
How to Make Beef and Pepper Stew
Step 1: Start by prepping your ingredients. Pat the beef cubes dry with paper towels and season them generously with salt and pepper on all sides. This is your first layer of seasoning, so don’t be shy. Chop your onion, mince the garlic, and slice all the bell peppers. Having everything ready to go makes the cooking process smooth and enjoyable.
Step 2: Heat the olive oil in your large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the beef in a single layer, making sure not to overcrowd the pot. You’ll likely need to do this in two batches. Sear the beef for about 3-4 minutes per side, until a deep brown crust forms. Don’t move the pieces around too much—let them develop that color. Transfer the seared beef to a clean plate.
Step 3: Reduce the heat to medium. In the same pot, with all those lovely browned bits (the fond) still in there, add the chopped onion. Sauté for about 5 minutes until they become soft and translucent. You’ll notice the bottom of the pot starting to look dark—that’s all flavor! Add the minced garlic and cook for another minute until fragrant.
Step 4: Now, stir in the tomato paste. Cook it for a full minute, stirring almost constantly. This step, sometimes called “toasting” the tomato paste, deepens its flavor and removes any raw, tinny taste. It should darken slightly in color and smell wonderfully rich.
Step 5: Pour in the red wine to deglaze the pot. Use your wooden spoon to scrape up all the browned bits from the bottom—this is where so much of the stew’s soul comes from. Let the wine simmer and reduce by about half, which will take 3-4 minutes. The sharp alcohol smell will cook off, leaving behind a concentrated, fruity base.
Step 6: Return the seared beef and any accumulated juices back to the pot. Add the beef broth, Worcestershire sauce, bay leaves, and dried thyme. Give everything a good stir. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape.
Step 7: Let the stew simmer gently for about 1 hour and 30 minutes. You’re looking for a very low bubble. After this time, check the beef—it should be starting to become tender but not yet falling apart. Now, stir in the sliced bell peppers. Re-cover the pot and continue to simmer for another 45 minutes to 1 hour, until the beef is fork-tender and the peppers are soft but still hold their shape.
Step 8: In a small bowl, mix the 2 tablespoons of flour with about 4 tablespoons of the hot stew liquid to create a smooth slurry with no lumps. Stir this slurry back into the stew. Let it simmer, uncovered, for another 10-15 minutes. You’ll notice the gravy thicken nicely and become glossy. Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaves, sprinkle with fresh parsley, and serve hot.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw in fridge overnight.
- Reviving: Reheat gently on the stove, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Crusty sourdough bread — It’s absolutely essential for mopping up every last bit of that delicious gravy. The chewy texture and slight tang are a perfect match.
- Creamy mashed potatoes — A fluffy, buttery mound of mashed potatoes makes the ultimate base for this hearty stew, creating the perfect bite.
- Buttered egg noodles — For a lighter option, these simple noodles soak up the sauce beautifully and add a lovely, soft texture.
Drinks
- A glass of the same red wine you cooked with — It creates a harmonious pairing, as the flavors in the glass will echo the deep, fruity notes in the stew.
- A dark ale or stout — The malty, roasted flavors of a good dark beer stand up wonderfully to the rich beef and savory gravy.
- Sparkling water with lemon — The crisp bubbles and citrus cut through the richness of the stew, cleansing your palate between bites.
Something Sweet
- Classic bread pudding — The warm, custardy, and spiced finish is a cozy and comforting way to end a meal centered around a stew.
- Dark chocolate pot de crème — Its intense, silky richness provides a sophisticated and decadent contrast to the savory main course.
- Simple baked apples — Warm, cinnamon-spiced apples are a light, fruity dessert that doesn’t feel too heavy after a robust stew.
Top Mistakes to Avoid
- Mistake: Boiling the stew instead of simmering. A rolling boil will make the beef tough and chewy, no matter how long you cook it. You want gentle, lazy bubbles. I’ve messed this up before too, thinking a hotter pot would cook it faster—it just makes the meat stringy.
- Mistake: Adding the peppers at the beginning. If you put the peppers in with the beef at the start, they’ll completely disintegrate into the sauce after two hours of cooking. Adding them halfway through ensures they soften but still retain their color and a bit of texture.
- Mistake: Not searing the beef properly. If you don’t get a good, dark brown crust on the meat, you’re missing out on a massive layer of flavor. It’s the foundation of the entire dish, so don’t rush it or crowd the pan.
- Mistake: Adding the flour directly to the pot. Tossing raw flour straight into the hot liquid is a one-way ticket to a lumpy gravy. Always make a slurry with a bit of cool liquid first to ensure a smooth, thick sauce.
Expert Tips
- Tip: Make it a day ahead. Stews are famously better the next day. Cook it, let it cool completely, and store it in the fridge overnight. The fat will rise to the top and solidify, making it easy to skim off for a leaner stew, and the flavors will be incredibly deep and melded.
- Tip: Use homemade beef broth if you can. The difference in flavor is remarkable. A rich, gelatinous homemade broth will give your stew a silkier mouthfeel and a much more profound beefy taste than most store-bought versions.
- Tip: Brown the beef in batches. It might feel like an extra step, but overcrowding the pan steams the meat instead of searing it. Giving each piece enough space is non-negotiable for achieving that perfect caramelized crust.
- Tip: Finish with a splash of acidity. Right before serving, stir in a teaspoon of red wine vinegar or a squeeze of fresh lemon juice. This brightens up the whole dish and makes the other flavors pop without making it taste sour.
FAQs
Can I make this Beef and Pepper Stew in a slow cooker?
Absolutely! Follow the steps to sear the beef and sauté the onions and garlic in a skillet on the stove. Then, transfer everything (except the flour slurry and peppers) to your slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Add the sliced peppers in the last 1-2 hours of cooking. At the very end, stir in the flour slurry and let it cook for another 15-20 minutes to thicken.
My stew is too thin. How can I thicken it?
If your stew is too thin at the end of cooking, you have a couple of options. The easiest is to mix another tablespoon of flour with a few tablespoons of cool water or stew liquid to make a slurry and stir it in, simmering for another 10 minutes. Alternatively, you can mash a few of the potato pieces (if you added them) against the side of the pot, or simply let the stew simmer uncovered for a bit longer to reduce and concentrate.
Can I freeze this stew?
Yes, it freezes beautifully! Let the stew cool completely, then transfer it to airtight containers or heavy-duty freezer bags, leaving a little space for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove. You might need to add a splash of broth or water when reheating, as it can thicken up a bit in the freezer.
What other vegetables can I add?
This stew is very adaptable. Sliced carrots or mushrooms would be wonderful additions—just add them with the onions so they have time to soften. If you want to add greens like spinach or kale, stir them in during the last 5 minutes of cooking so they just wilt. Root vegetables like parsnips or turnips also work well, added with the beef at the beginning.
Why is my beef still tough?
This almost always means it hasn’t cooked long enough. The connective tissue in a tough cut like chuck needs time and low, moist heat to break down and become tender. If your beef is still tough, just put the lid back on and continue simmering, checking every 20-30 minutes. It will eventually get there—patience is key!
Beef And Pepper Stew
Make the best Beef and Pepper Stew with tender beef and colorful peppers in a rich gravy. Perfect for a cozy dinner. Get the easy recipe now!
Ingredients
For the Stew
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900 g beef chuck roast (cut into 2-inch cubes)
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2 tbsp olive oil
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1 large yellow onion (chopped)
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4 cloves garlic (minced)
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2 red bell peppers (sliced)
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1 yellow bell pepper (sliced)
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1 green bell pepper (sliced)
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3 tbsp tomato paste
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240 ml dry red wine (like a Cabernet Sauvignon)
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720 ml beef broth
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2 bay leaves
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1 tsp dried thyme
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2 tbsp Worcestershire sauce
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2 tbsp all-purpose flour
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Salt and freshly ground black pepper (to taste)
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Fresh parsley (chopped, for garnish)
Instructions
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Prep: Pat beef cubes dry; season generously with salt and pepper. Chop onion, mince garlic, and slice bell peppers.01
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Sear beef in batches over medium-high in olive oil, 3–4 minutes per side until deeply browned. Transfer to a plate.02
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Reduce heat to medium. Sauté onion in the same pot ~5 minutes until soft; add garlic and cook 1 minute.03
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Stir in tomato paste; cook ~1 minute, stirring, until darkened and fragrant.04
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Deglaze with red wine, scraping up fond; simmer 3–4 minutes to reduce by about half.05
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Return beef (and juices). Add beef broth, Worcestershire, bay leaves, and dried thyme. Bring to a gentle boil, then reduce to low, cover slightly ajar, and simmer 1 hour 30 minutes.06
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Stir in sliced bell peppers; re-cover and simmer 45–60 minutes, until beef is fork-tender and peppers are soft but hold shape.07
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Whisk 2 tbsp flour with ~4 tbsp hot stew liquid; stir slurry into pot. Simmer uncovered 10–15 minutes until thick and glossy. Season to taste, remove bay leaves, garnish with parsley, and serve.08
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