Nick Stellino's Beef And Bell Pepper Stew
Jan 24, 2020 12:59:41 GMT
DEKE, Jolly, and 3 more like this
Post by Mari on Jan 24, 2020 12:59:41 GMT
I had posted this on another thread as well. This stew is a favorite at our house and is usually prepared once a month at the least since we always pick up a couple of the three packs of colored bell peppers at ALDI. 
From: Nick Stellino's Mediterranean Flavors Cookbook...
--- Beef and Bell Pepper Stew ---
1-1/2 lbs cubed beef stew meat
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 tablespoons flour
4 tablespoons olive oil
4 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
3 large bell peppers, preferably 1 each
red, yellow and green, cut into
1-1/2 inch pieces
1 onion, cut into 1-1/2 inch pieces
2 teaspoons thyme
2 bay leaves
1 cup dry red wine
3 cups Beef Stock
2 cups Tomato Sauce
2 tablespoons chopped fresh Italian parsley
Sprinkle the meat cubes with the salt, pepper and flour, shaking off any excess. Heat 3 tablespoons of the olive oil in a Dutch oven set on high heat until sizzling, about 2 minutes. Add the meat in a single layer, being careful not to crowd the meat pieces - cook in 2 batches, if necessary. Cook the meat until well browned on all sides, about 3 to 4 minutes. Transfer the meat to a plate or bowl with a slotted spoon. Set aside.
Add the remaining oil to the same pan set on high heat. Add the garlic, red pepper flakes, bell peppers, onion, thyme and bay leaves. Cook until the peppers are beginning to soften and onion is translucent, about 4 to 5 minutes. Return the browned meat to the pan along with any juices that have accumulated. Stir in the wine and boil until reduced by half, about 4 minutes. Add the beef stock and tomato sauce and bring to a boil. Reduce the heat to low and simmer, with the lid slightly ajar, for one hour. Remove the lid and cook 30 minutes longer. Stir in the parsley and the stew is ready to serve.
---Cook's Tip ---
To add a sweet-and-sour dimension to the stew, boil one tablespoon sugar and 2 tablespoons balsamic vinegar in a small sauce pan set on high heat until reduced by half and quite syrupy - 2 minutes. Stir the syrup and one teaspoon cocoa powder into the finished stew and cook for 2 minutes.
**Just wanted to say - Since now, I primarily fix this stew recipe for my husband's lunches, we have skipped the last half of an hour as far as cooking since he is heating it up on the stovetop to ready it for his thermos... The stew seemed just as good - veggies a bit more 'crisp' and stew not quite as thick - actually better when taking in a thermos**
**Oh, I've never tried the above "Cook's Tip" - so no opinion here on that.**
This recipe comes from a totally awesome cookbook in my opinion - mine is indeed in tatters...
~Moi!
ETA - I find that I am often stirring/scraping the bottom of the pan as it seems like it wants to "stick" during cooking...
From: Nick Stellino's Mediterranean Flavors Cookbook...
--- Beef and Bell Pepper Stew ---
1-1/2 lbs cubed beef stew meat
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 tablespoons flour
4 tablespoons olive oil
4 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
3 large bell peppers, preferably 1 each
red, yellow and green, cut into
1-1/2 inch pieces
1 onion, cut into 1-1/2 inch pieces
2 teaspoons thyme
2 bay leaves
1 cup dry red wine
3 cups Beef Stock
2 cups Tomato Sauce
2 tablespoons chopped fresh Italian parsley
Sprinkle the meat cubes with the salt, pepper and flour, shaking off any excess. Heat 3 tablespoons of the olive oil in a Dutch oven set on high heat until sizzling, about 2 minutes. Add the meat in a single layer, being careful not to crowd the meat pieces - cook in 2 batches, if necessary. Cook the meat until well browned on all sides, about 3 to 4 minutes. Transfer the meat to a plate or bowl with a slotted spoon. Set aside.
Add the remaining oil to the same pan set on high heat. Add the garlic, red pepper flakes, bell peppers, onion, thyme and bay leaves. Cook until the peppers are beginning to soften and onion is translucent, about 4 to 5 minutes. Return the browned meat to the pan along with any juices that have accumulated. Stir in the wine and boil until reduced by half, about 4 minutes. Add the beef stock and tomato sauce and bring to a boil. Reduce the heat to low and simmer, with the lid slightly ajar, for one hour. Remove the lid and cook 30 minutes longer. Stir in the parsley and the stew is ready to serve.
---Cook's Tip ---
To add a sweet-and-sour dimension to the stew, boil one tablespoon sugar and 2 tablespoons balsamic vinegar in a small sauce pan set on high heat until reduced by half and quite syrupy - 2 minutes. Stir the syrup and one teaspoon cocoa powder into the finished stew and cook for 2 minutes.
**Just wanted to say - Since now, I primarily fix this stew recipe for my husband's lunches, we have skipped the last half of an hour as far as cooking since he is heating it up on the stovetop to ready it for his thermos... The stew seemed just as good - veggies a bit more 'crisp' and stew not quite as thick - actually better when taking in a thermos**
**Oh, I've never tried the above "Cook's Tip" - so no opinion here on that.**
This recipe comes from a totally awesome cookbook in my opinion - mine is indeed in tatters...
~Moi!
ETA - I find that I am often stirring/scraping the bottom of the pan as it seems like it wants to "stick" during cooking...
