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. Enjoy!