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Beef Stew With Sweet And Hot Peppers

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  Boneless beef chuck 2 Pound, cut into 2-inch pieces
  Salt 1 1⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Olive oil 2 Tablespoon
  Onion 1 Large, thinly sliced
  Dried rosemary 1⁄4 Teaspoon
  Canned italian peeled tomatoes 14 Ounce, drained and chopped
  Water 2 Cup (32 tbs)
  Green bell peppers 2 Medium, cut into 1-inch strips
  Peperoncini 12 , seeded and halved lengthwise (Italian Pickled Peppers)

1. Trim excess fat from beef. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a nonreactive large frying pan, heat oil over medium heat. Add meat and cook, turning, 5 minutes, or until browned on all sides. Remove meat to plate with slotted spoon.
2. Add onion to pan and cook, stirring, 2 to 3 minutes, or until softened. Return beef to pan along with rosemary, tomatoes, and water. Bring to a boil, reduce heat to low, cover, and cook 1 1/4 hours, or until meat is tender. Add peppers and peperoncini. Cook 10 minutes longer, or until peppers are tender. Season with remaining 1/2 teaspoon salt and 3/4 teaspoon pepper.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2829 Calories from Fat 1755

% Daily Value*

Total Fat 195 g300.5%

Saturated Fat 70.5 g352.5%

Trans Fat 0 g

Cholesterol 598.7 mg199.6%

Sodium 4601.1 mg191.7%

Total Carbohydrates 79 g26.5%

Dietary Fiber 18.6 g74.2%

Sugars 20.5 g

Protein 187 g374.3%

Vitamin A 78.6% Vitamin C 502.7%

Calcium 40.9% Iron 125.2%

*Based on a 2000 Calorie diet

Beef Stew With Sweet And Hot Peppers Recipe