My friend Jeanne Rossomme shared this recipe for one of her family’s favorite stews. We can see why it is a favorite - it is so comforting and flavorful. This stew gets even better with time so it’s a great make-ahead meal.
1 1/2lbs. boneless beef chuckcut into 1-inch pieces
1yellow oniondiced
2red bell peppersthinly sliced
1Tbsp.paprikapreferably smoked or Hungarian sweet paprika
1/4cupred wineor use ¼water + 1 Tbsp. balsamic vinegar
1cupreduced-sodium beef brothor use any variety
2Tbsp. tomato paste
1/2tsp. saltor to taste
1/2cuplow fat sour cream or use plain Greek yogurt (use any variety)or to taste (optional)
Instructions
In a Dutch oven or wide stockpot, heat the oil over medium heat and brown the beef, turning it occasionally, for about 8 minutes.
Add the onions, peppers, and paprika and continue to cook the mixture for 2 – 3 more minutes.
Add the wine (or water and vinegar), broth, tomato paste, and salt, and bring it to a low boil.
Cover and simmer it, stirring occasionally, for 90 minutes, until the beef is tender.
Stir in the sour cream if a creamier stew is desired, and serve it immediately, or refrigerate it for up to 3 days, or freeze it for up to 3 months.
Slow Cooker Directions
Follow the directions above but when it’s time to cover and simmer the mixture, put it in the slow cooker on low for 7 – 8 hours or on high for 3 hours.(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Instant Pot Directions
Omit the oil. Add all the ingredients to the Instant Pot, except the sour cream, and cook on HIGH for 25 minutes. Natural Pressure Release for 15 minutes, then take off the lid and set the Instant Pot to the SAUTE function for to 5 - 10 minutes to thicken. (Click here for Instant Pot tips and a list of Scramble recipes that have IP conversions.)
Notes
Do Ahead or Delegate: Cut the beef if necessary and refrigerate, dice the onion, slice the peppers, combine the wine, broth, tomato paste, and salt, or fully prepare and refrigerate or freeze the stew.Scramble Flavor Booster: Sauté 1 tsp. garlic with the onions, use smoked paprika, add ¼ tsp. black pepper with the salt, and/or serve it with hot pepper sauce, such as Tabasco.Tip: Stews are great because they incorporate vegetables, protein, and seasonings all in one nutritious bowl. I like to use a heavy stoneware Dutch oven for making stews because it cooks so evenly.Nutritional Information Per Serving (% based upon daily values): Calories 285, Total Fat: 12g, 17.5%; Saturated Fat: 4g, 18.5%; Cholesterol: 86mg, 28.5%; Sodium: 64mg, 2.5%; Total Carbohydrate: 6g, 2%; Dietary Fiber: 2g, 7%; Sugar: 3g; Protein: 39gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!