One Pot Beef Pepper Stew Recipes

ONE-POT BEEF & PEPPER STEW

One-Pot Beef & Pepper Stew image

I'm a fan of green veggies. If it's green, it belongs in my hearty beef stew. We serve it with buttered French bread. -Sandra Clark, Sierra Vista, BC

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 pound lean ground beef (90% lean)
3 cans (14-1/2 ounces each) diced tomatoes, undrained
4 large green peppers, coarsely chopped
1 large onion, chopped
2 cans (4 ounces each) chopped green chiles
3 teaspoons garlic powder
1 teaspoon pepper
1/4 teaspoon salt
2 cups uncooked instant rice
Hot pepper sauce, optional

Steps:

In a 6-qt. stockpot, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Add tomatoes, green peppers, onion, chilies and seasonings; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender., Prepare rice according to package directions. Serve with stew and, if desired, pepper sauce.

Nutrition Facts : Calories 244 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

BEEF AND PEPPER STEW

Beef and Pepper Stew image

Provided by Kimberly Killebrew, www.daringgourmet.com

Time 1h55m

Yield 6

Number Of Ingredients 19

Ingredients

2 pounds stewing beef, cut into 1-inch pieces
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
2 tablespoons oil
1 tablespoon butter
2 large red bell peppers, seeded and cut into chunks
2 large yellow bell peppers, seeded and cut into chunks
1 large green bell pepper, seeded and cut into chunks
1 large potato, cut into chunks (optional)
1 large yellow onion, cut into chunks
3 cloves garlic, minced
5 cups beef broth
½ cup dry red wine
⅓ cup tomato paste
1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
1 teaspoon sweet paprika powder
1 teaspoon crushed whole peppercorns
1 bay leaf

Steps:

Sprinkle the cubes of beef with the salt, pepper and flour, toss briefly to thoroughly coat the beef.
Heat the oil and butter in a Dutch oven over medium-high heat. Once hot, add the beef, a few cubes at a time so as to not overcrowd. Brown the beef on all sides and transfer to a plate.
Add the bell peppers, onions and garlic to the Dutch oven and cook for 5 minutes until softened, scraping up the browned bits from the bottom of the pan. Add the red wine and bring to a rapid boil for 2 minutes.
Return the beef to the Dutch oven with the remaining ingredients. Bring the stew to a boil, reduce the heat to low and simmer, covered for 90 minutes until the beef is fork tender.
Note: This stew is even better the next day.

PEPPERPOT BEEF

Pepperpot Beef image

A twist on chilli con carne with a beautiful rich sauce

Provided by edwa453

Time 3h

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Pre-heat oven to gas mark 3 or 160
Mix flour seasonings & ginger in a large plastic bag. Use to coat beef
Heat oil in large casserole dish (suitable for use in the oven), fry beef in batches until browned on all sides.
Return all beef to pan
Mix sauce ingredients & add to pan. Heat until simmering gently
Place on lid, put in oven for 2 hours, stiring once after one hour
After 2 hours, add kidney beans & red pepper. Cook for further 30/40 mins. Serve with basmati rice & garlic bread

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Sprinkle beef with pepper and 1 teaspoon salt. Heat oil in a Dutch oven over medium-high. Add beef to Dutch oven; cook, stirring occasionally, until brown on all sides, about 6 minutes. Transfer to a plate.
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