Classic Beef and Bell Pepper Stew Recipe

Ingredients:

• 500 grams beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 400 grams canned diced tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

Introduction: Embrace the essence of comfort food with this beef and bell pepper stew, combining tender beef with sweet and colorful peppers in a savory tomato sauce.

Body:

1. Brown the Beef:
   • Heat the vegetable oil in a large pot over medium-high heat.
   • Add the beef cubes in batches, browning them on all sides. Remove the browned beef and set aside.
2. Sauté Vegetables:
   • In the same pot, reduce the heat to medium. Add the onion and garlic, cooking until they are soft and translucent.
   • Add the diced bell peppers and sauté for a few minutes until they start to soften.
3. Deglaze and Simmer:
   • Return the beef to the pot. Add the diced tomatoes, tomato paste, beef broth, smoked paprika, and oregano.
   • Stir well to combine and bring to a simmer.
   • Cover and let it simmer gently for about 1.5 to 2 hours, or until the beef is very tender.
4. Season and Garnish:
   • Season the stew with salt and pepper to taste.
   • If the stew is too thick, adjust the consistency with a little more beef broth or water.

Conclusion: Serve the beef and bell pepper stew hot, garnished with freshly chopped parsley. This dish is ideal with a side of crusty bread, mashed potatoes, or over cooked rice, providing a fulfilling meal that warms the heart and stomach.

This stew is not only flavorful but also versatile, allowing for various substitutions and additions based on personal preference or dietary restrictions