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Rustic Beef Stew recipe

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INGREDIENTS

4 cups beef broth

2 pounds beef chuck, cut in 1-inch cubes

3 cloves garlic, minced

3 tablespoons flour

2 tablespoon canola oil

1 tablespoon Worcestershire

1 shallot, diced

1 (14 oz.) can fire roasted red bell peppers

1 (10 oz.) can cream of mushroom soup

1 (6 oz.) can tomato paste

Kosher salt and pepper, to taste

 

DIRECTIONS

Place flour in a large bowl and toss beef until coated.

Heat 1 tablespoon olive oil in a large Dutch oven over medium heat, and, working in batches, brown beef. Set aside.

Add diced shallot and cook for 2-3 minutes or until softened.

Add garlic, stirring frequently for 1 minute or until fragrant.

Mix in fire-roasted bell peppers, tomato paste, beef broth, Worcestershire, and browned beef, stirring to pick up additional flavor from the beef bits. Bring to a boil, then reduce heat and cover for 1 hour.

After 1 hour, stir in cream of mushroom soup and continue cooking for 30 minutes.

Ladle into serving bowls and serve with a side of crusty bread. Enjoy!

See also  Ruth Chris' Sweet Potato Casserole
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