Rioja Beef With Chickpeas Peppers And Saffron Food

RIOJA BEEF WITH CHICKPEAS, PEPPERS AND SAFFRON

Rioja Beef With Chickpeas, Peppers and Saffron image

Colorful peppers brighten this hearty stew flavored with Spanish red wine (don't forget to save some wine to serve along with dinner)!

Provided by JackieOhNo

Categories One Dish Meal

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

3 lbs boneless beef chuck, cut into 1-1/2-2-inch cubes, patted dry
3 tablespoons oil
salt and pepper, to taste
1 large yellow pepper, cut in 6 pieces
1 large red pepper, cut in 6 pieces
1 onion, chopped
3 large garlic cloves, minced
2 tablespoons sweet paprika
1 tablespoon ground cumin
1/4 teaspoon saffron thread
3 tablespoons flour
1 cup chicken broth
1 cup dry red wine (Spanish Rioja)
1 (14 1/2 ounce) can crushed tomatoes
2 (16 ounce) cans chickpeas, drained
1 1/2 teaspoons orange zest
1 orange, juice of
water

Steps:

Adjust oven rack to lower-middle position; preheat to 450 degrees. Heat 6-quart Dutch oven over low.
Toss meat and 1 T. oil in bowl. Season with 1/2 t. salt and 1/4 t. pepper.
Add 1 T. oil to Dutch oven; heat on medium-high. Add peppers; cook, stirring, until browned, 3 minutes. Remove.
Working in 2 batches, add meat and sear, turning once, until browned, 5-6 minutes per batch. Return to bowl.
Add remaining oil to pot; add onion. Cook, stirring, until softened, 4-5 minutes. Add garlic, paprika, cumin, and saffron; cook, stirring, 1 minutes. Whisk in flour, then broth, wine and tomatoes.
Return beef to pot. Cover with foil, then lid and set over medium-high heat until bubbly. Transfer pot to oven; cook 1-1/2 hours.
Remove from oven; set over low heat. Remove foil; add peppers, chickpeas, zest, juice, and about 1 cup water, if necessary, to make gravy. Cover; simmer for 5 minutes.

Nutrition Facts : Calories 508.2, Fat 17.6, SaturatedFat 5.6, Cholesterol 112.3, Sodium 643.9, Carbohydrate 40, Fiber 7.7, Sugar 2.8, Protein 44.5

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