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Dutch Oven Beef and Pepper Stew
A hearty and flavorful Dutch oven beef and pepper stew, perfect for a comforting meal. Featuring tender beef, sweet peppers, baby potatoes, and a rich tomato-based sauce, seasoned with aromatic herbs and spices.
#Stew
#Beef
#One-pot
#Dinner
#Winter
#Hearty
Searing the Beef
Recipe Information
25m
Prep Time
2h
Cook Time
2h 25m
Total Time
4
Servings
Medium
Comfort Food
English
Nutrition (per serving)
480
Calories
35g
Protein
45g
Carbs
20g
Fat
Adding Vegetables
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Stew Simmering
Instructions
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- Prepare the vegetables: chop the onions and garlic, halve the mini sweet peppers, cherry tomatoes, and baby potatoes.10m
Preview10mPreviewPrepare the vegetables: chop the onions and garlic, halve the mini sweet peppers, cherry tomatoes, and baby potatoes. - Heat your Dutch oven over medium-high heat. Sear the beef roasting joint on all sides until browned, then remove and set aside.8mPreview8mPreviewHeat your Dutch oven over medium-high heat. Sear the beef roasting joint on all sides until browned, then remove and set aside.
- In the same Dutch oven, add a little more oil if needed, then sauté the chopped brown onions until softened and translucent.7m
Preview7mPreviewIn the same Dutch oven, add a little more oil if needed, then sauté the chopped brown onions until softened and translucent. - Add the chopped garlic to the onions and cook for another minute until fragrant.1m
Preview1mPreviewAdd the chopped garlic to the onions and cook for another minute until fragrant. - Return the beef to the Dutch oven. Add the halved mini sweet peppers, cherry tomatoes, baby potatoes, sun dried tomato purée, tomato purée, bay leaves, balsamic vinegar, water, smoked paprika, sweet paprika, Italian style herbs, chilli flakes, garlic granules, and onion granules. Stir to combine.5m
Preview5mPreviewReturn the beef to the Dutch oven. Add the halved mini sweet peppers, cherry tomatoes, baby potatoes, sun dried tomato purée, tomato purée, bay leaves, balsamic vinegar, water, smoked paprika, sweet paprika, Italian style herbs, chilli flakes, garlic granules, and onion granules. Stir to combine. - Bring the stew to a simmer, then reduce heat to low, cover the Dutch oven, and let it cook for 1.5 to 2 hours, or until the beef is fork-tender.1h 45m
Preview1h 45mPreviewBring the stew to a simmer, then reduce heat to low, cover the Dutch oven, and let it cook for 1.5 to 2 hours, or until the beef is fork-tender. - Once the beef is tender, remove the bay leaves. Taste and adjust seasoning if necessary. Serve hot.2m
Preview2mPreviewOnce the beef is tender, remove the bay leaves. Taste and adjust seasoning if necessary. Serve hot.
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