—
## Instructions
### 1. **Brown the Beef**
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef in batches and sear until browned on all sides. Remove and set aside.
### 2. **Sauté the Aromatics**
In the same pot, add onion and sauté for 3–4 minutes until soft. Add garlic and cook for another 30 seconds until fragrant.
### 3. **Add the Peppers**
Stir in the sliced bell peppers and cook for 4–5 minutes until they begin to soften.
### 4. **Simmer the Stew**
Return the beef to the pot. Add tomato paste, crushed tomatoes, beef broth, paprika, oregano, salt, and pepper. Bring to a simmer, then reduce heat, cover, and cook for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors are well developed.
### 5. **Serve and Enjoy**
Taste and adjust seasoning if needed. Garnish with fresh parsley and serve over mashed potatoes, polenta, rice, or with warm bread.
—
## Tips for the Best Beef Stew with Peppers
* Sear the beef well — those browned bits add tons of flavor to the broth.
* Use a mix of bell pepper colors for added visual appeal and sweetness.
* For a thicker stew, remove the lid in the last 20 minutes to let it reduce slightly.
* Add diced potatoes or carrots if you want a one-pot meal.
* Make it ahead — this stew tastes even better the next day.
—
## Perfect For…
* Cozy family dinners
* Weekend batch cooking or meal prep
* A nourishing dish on cold, rainy days
* Serving at casual get-togethers with bread or pasta
—
## Final Thoughts
This **Beef Stew with Peppers** brings the comfort of slow-simmered beef together with the freshness and color of bell peppers in one unbeatable dish. It’s rich, hearty, and vibrant — exactly the kind of recipe you’ll return to again and again when you need something both satisfying and simple.
—
Want a slow cooker or Instant Pot version? I’d be happy to help!
ADVERTISEMENT
