Red Bell Pepper Beef Stew
1 kilo of chuck or round (or other meat for stews)
2 Tbsp soft or liquid margarine
a pinch of black ground pepper
1 yellow onion
1 tsp dried paprika
2 tsp dried thyme
4 cloves of garlic
2 beef bouillon cubes
500 mL water
300 mL red wine
1 red bell pepper
Salt and Pepper
- Trim the meat and cut into cubes about 20×20 mm
- Brown the meat quickly in batches in margarine in a hot frying pan
- Place the meat in a large Dutch oven
- Peel and coarsely chop onion and add to the pan
- Press garlic and crumble the bouillon cubes over meat.
- Add water, wine, black pepper, paprika and thyme to the pot and stir. Ensure there is enough liquid to cover, you might need to add more depending on your pot.
- Bring to a boil and stir.
- Reduce to low heat and let the stew simmer, covered, for 1 hour.
- Cut the bell pepper into pieces and add to pot.
- Let the pot simmer, covered, for another hour on low heat
- Keep an eye on the pot while simmering as you might need to add more water
- The meat should be really tender.
- Season with salt and pepper to taste
- Serve with boiled rice and possibly a dab of sour cream.
Enjoy your meal!
Note: When you make a stew with wine or other acids you should preferable use an enameled pot as with a cast iron pan your dish will become discolored and can taste quite metallic.