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Beef Stew With Sweet And Hot Peppers

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Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Everyday

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