Rustic Beef Stew.


  • 4 cups beef broth
  • 2 pounds beef chuck, cut in 1-inch cubes
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 2 tablespoon canola oil
  • 1 tablespoon Worcestershire
  • 1 shallot, diced
  • 1 (14 oz.) can fire roasted red bell peppers
  • 1 (10 oz.) can cream of mushroom soup
  • 1 (6 oz.) can tomato paste
  • Kosher salt and pepper, to taste


  1. Place flour in a large bowl and toss beef until coated.
  2. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat, and, working in batches, brown beef.
  3. Set aside.
  4. Add diced shallot and cook for 2-3 minutes or until softened.
  5. Add garlic, stirring frequently for 1 minute or until fragrant.
  6. Mix in fire-roasted bell peppers, tomato paste, beef broth, Worcestershire, and browned beef, stirring to pick up additional flavor from the beef bits.
  7. Bring to a boil, then reduce heat and cover for 1 hour.
  8. After 1 hour, stir in cream of mushroom soup and continue cooking for 30 minutes.
  9. Ladle into serving bowls and serve with a side of crusty bread.
  10. Enjoy!
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from: 12tomatoes.

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