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Rustic Beef Stew

  • on December 12, 2022
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Blustery fall days make us want to eat something that warms the soul, and nothing says warm and cozy like beef stew. This time, we give the slow cooker a rest and let the Dutch oven do the work. Throw a few ingredients into a pot and the kitchen will soon be toasty and smell delicious as this hearty meal bubbles away on the stove.


A good old-fashioned beef stew is delicious, but we love a more rustic take on the traditional recipe. Here’s how we like to put a little twist on it: skip the carrots and celery for fire-roasted red peppers, and instead of potatoes to “thicken” everything up, we add something completely different – cream of mushroom soup. Changing up the classic ingredients with the peppers and creamy soup really offers a deliciously new pop of flavor. C’mon…can you think of a better way to end a fall day?!? Grab a slice of crusty bread and





Roasted Red Pepper Beef Stew

2 hours to prepare Serves 8






4 cups beef broth


2 pounds beef chuck, cut in 1-inch cubes


3 cloves garlic, minced


3 tablespoons flour


2 tablespoon canola oil


1 tablespoon Worcestershire


1 shallot, diced


1 (14 oz.) can fire roasted red bell peppers


1 (10 oz.) can cream of mushroom soup


1 (6 oz.) can tomato paste


Kosher salt and pepper, to taste








Place flour in a large bowl and toss beef until coated.


Heat 1 tablespoon olive oil in a large Dutch oven over medium heat, and, working in batches, brown beef. Set aside.


Add diced shallot and cook for 2-3 minutes or until softened.


Add garlic, stirring frequently for 1 minute or until fragrant.


Mix in fire-roasted bell peppers, tomato paste, beef broth, Worcestershire, and browned beef, stirring to pick up additional flavor from the beef bits. Bring to a boil, then reduce heat and cover for 1 hour.


After 1 hour, stir in cream of mushroom soup and continue cooking for 30 minutes.


Ladle into serving bowls and serve with a side of crusty bread.


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