Balsamic Beef And Pepper Stew Food

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BEEF AND PEPPER STEW



Beef and Pepper Stew image

Provided by Kimberly Killebrew, www.daringgourmet.com

Time 1h55m

Yield 6

Number Of Ingredients 19

2 pounds stewing beef, cut into 1-inch pieces
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
2 tablespoons oil
1 tablespoon butter
2 large red bell peppers, seeded and cut into chunks
2 large yellow bell peppers, seeded and cut into chunks
1 large green bell pepper, seeded and cut into chunks
1 large potato, cut into chunks (optional)
1 large yellow onion, cut into chunks
3 cloves garlic, minced
5 cups beef broth
½ cup dry red wine
⅓ cup tomato paste
1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
1 teaspoon sweet paprika powder
1 teaspoon crushed whole peppercorns
1 bay leaf

Steps:

  • Sprinkle the cubes of beef with the salt, pepper and flour, toss briefly to thoroughly coat the beef.
  • Heat the oil and butter in a Dutch oven over medium-high heat. Once hot, add the beef, a few cubes at a time so as to not overcrowd. Brown the beef on all sides and transfer to a plate.
  • Add the bell peppers, onions and garlic to the Dutch oven and cook for 5 minutes until softened, scraping up the browned bits from the bottom of the pan. Add the red wine and bring to a rapid boil for 2 minutes.
  • Return the beef to the Dutch oven with the remaining ingredients. Bring the stew to a boil, reduce the heat to low and simmer, covered for 90 minutes until the beef is fork tender.
  • Note: This stew is even better the next day.

BALSAMIC BEEF STEW WITH VEGGIE MASH



Balsamic beef stew with veggie mash image

Get all five of your five-a-day in this tasty balsamic beef stew accompanied by the ideal comfort food - a veggie mash - perfect for chilly weather

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 3h30m

Yield Serves 4 (2 people over 2 days)

Number Of Ingredients 15

1 tbsp olive or rapeseed oil
2 large onions, (325g), halved and sliced
600g diced lean stewing beef
2 garlic cloves, chopped
10g dried porcini mushrooms
2 tbsp balsamic vinegar
2 tbsp tomato purée
2 tsp vegetable bouillon powder
1 tsp English mustard powder
320g carrots, finely chopped
200g large chestnut mushrooms, quartered
few fresh thyme sprigs
4 x 80g portions broccoli, cut into florets
750g swede, cut into chunks
500g potatoes, cut into small chunks

Steps:

  • Heat the oven to 170C/150C fan/ gas 3. Heat the oil in a heavy-based ovenproof casserole, then fry the onions for about 8 mins, stirring, until golden. Add the beef and garlic, and stir-fry over a high heat until browned all over.
  • Pour 500ml boiling water over the dried mushrooms in a bowl to briefly hydrate, then pour into the casserole with the liquid, and stir in the balsamic vinegar, tomato purée, bouillon and mustard. Pile in the carrots, chestnut mushrooms, thyme and some seasoning. Cover, then put in the oven for 3 hrs until the meat is tender. Towards the end of cooking, add a splash of water if the stew is looking dry.
  • When the stew is nearly ready, make the mash. Boil the swede and potatoes together for 12-15 mins in a pan over a medium heat. Drain well, then mash with a grating of black pepper. Steam or boil half the broccoli for 5 mins until tender. 4 Serve half the stew with the cooked broccoli. The remaining stew will keep chilled for up to three days and frozen for up a month. Defrost thoroughly before reheating. Reheat the stew and mash in the microwave and steam or boil the remaining broccoli on the night to help preserve the vitamins.

Nutrition Facts : Calories 434 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 40 grams protein, Sodium 1.2 milligram of sodium

BALSAMIC STOVE TOP BEEF STEW



Balsamic Stove Top Beef Stew image

A simple stove top beef stew quick and easy to make. Of course you can use fresh potatoes, mushrooms.

Provided by John W Wenzelburger

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion, chopped coarse
10 baby carrots, cut in half
pepper
salt
1 1/2 lbs steak, good quality, cut in 3/4 inch squares
1 (14 ounce) can fire-roasted tomatoes, diced, not drained
1 (4 1/2 ounce) jar mushrooms, sliced
1 (14 ounce) can potatoes, diced drained
1/4 cup balsamic vinegar

Steps:

  • In a large fry pan or dutch oven cook the onion and carrots in the olive oil until the onion starts to brown. Add the Steak, salt and pepper cook meat until done on all sides.
  • Add Potatoes, Tomatoes and Mushrooms.
  • Add the Balsamic Vinegar
  • Bring to a boil and cook stirring often until most of the water is boiled off.
  • If the Carrots are not done you can add some more water and cook longer.
  • Serve on noodles or rice.

Nutrition Facts : Calories 462.7, Fat 13.7, SaturatedFat 4.3, Cholesterol 134.4, Sodium 277.1, Carbohydrate 28.8, Fiber 4.5, Sugar 8.1, Protein 54.2

BALSAMIC BEEF AND PEPPER STEW



Balsamic Beef and Pepper Stew image

Make and share this Balsamic Beef and Pepper Stew recipe from Food.com.

Provided by English_Rose

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/3 lbs stewing beef, diced, excess fat removed
2 tablespoons all-purpose flour, seasoned with salt and pepper
3 tablespoons olive oil
2 red onions, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2/3 cup red wine
9 ounces butternut squash, diced
2 red peppers, deseeded and sliced
2 tablespoons fresh thyme leaves
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
2 cups beef broth

Steps:

  • Toss the beef in the flour. Heat 2 tbsp of the oil in a dutch oven / casserole dish over a medium-high heat. Add the beef, in batches, and cook to brown all over. Spoon into a bowl and set aside.
  • Add the remaining oil, onion and garlic to the casserole and soften for 5 minutes. Add the tomato paste and cook for 2 minutes, then add the wine and bubble for a few minutes more.
  • Return the beef to the casserole, then add the diced squash, sliced red pepper, thyme leaves, vinegar, Worcestershire sauce and beef broth. Bring to the boil, then simmer for 20 minutes until the beef is tender. Check the seasoning and serve.

Nutrition Facts : Calories 602, Fat 40, SaturatedFat 13.3, Cholesterol 101.7, Sodium 469.9, Carbohydrate 23.4, Fiber 3.9, Sugar 7.8, Protein 31.2

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