Hearty Beef and Potato Stew with Bell Peppers

Tender chunks of beef, golden potatoes, sweet bell peppers, and onions simmered in a rich, savory tomato gravy. This comforting homemade beef stew is packed with delicious flavor and makes a perfect family dinner, especially when you’re craving something warm, hearty, and satisfying.

Ingredients

For the Beef Stew

2 pounds (900 g) beef chuck roast, cut into large cubes

1 1/2 pounds (680 g) potatoes, peeled and cut into chunks

2 green bell peppers, chopped

1 large yellow onion, chopped

4 garlic cloves, minced

3 tablespoons olive oil

2 tablespoons tomato paste

1 cup (240 ml) crushed tomatoes

3 cups (720 ml) beef broth

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon Italian seasoning

1/2 teaspoon ground cumin

1 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

2 bay leaves

2 tablespoons all-purpose flour

2 tablespoons fresh parsley, chopped

Preparation Steps

1. Prepare the beef. Pat the beef cubes dry with paper towels. Season evenly with salt, black pepper, smoked paprika, and ground cumin.
2. Brown the beef. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches and sear for 3–4 minutes per side until deeply browned. Transfer to a plate.
3. Sauté the onions. Reduce the heat to medium. Add the chopped onion to the same pot and cook for 4–5 minutes until softened and lightly golden.
4. Add the garlic and tomato paste. Stir in the minced garlic and tomato paste. Cook for about 1 minute until fragrant.
5. Build the rich gravy. Sprinkle the flour over the onion mixture and stir for 1 minute. Gradually pour in the beef broth, stirring and scraping the bottom of the pot to release the flavorful browned bits.
6. Add the remaining ingredients. Stir in the crushed tomatoes, Worcestershire sauce, dried thyme, Italian seasoning, and bay leaves. Return the browned beef and its juices to the pot.
7. Slowly simmer the beef. Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for approximately 1 1/2–2 hours, stirring occasionally, until the beef begins to become tender.
8. Add the potatoes. Stir the potato chunks into the stew. Cover and continue simmering for 20 minutes.
9. Add the bell peppers. Add the chopped green bell peppers and gently stir. Continue cooking for another 15–20 minutes, until the potatoes are fork-tender, the peppers have softened, and the beef is easily pulled apart with a fork. Add a little extra broth if needed.
10. Finish the gravy. Remove the bay leaves and taste the stew. Adjust the salt and black pepper. If you prefer a thicker gravy, simmer uncovered for another 5–10 minutes.
11. Garnish and serve. Remove the pot from the heat and let the stew rest for 5 minutes. Sprinkle generously with fresh parsley and serve warm.

Closing

This Hearty Beef and Potato Stew with Bell Peppers is filled with melt-in-your-mouth beef, tender vegetables, and a beautifully rich tomato gravy. Every spoonful delivers comforting homemade flavor, making it a wonderful dinner to share with family and friends.

Would you enjoy this delicious beef stew with warm crusty bread or homemade buttery biscuits?