Name: Beef Onion Pepper Stew
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Ingredients: 2 pounds beef chuck roast, cut into 1-inch cubes; 2 tablespoons olive oil, divided; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 large yellow onions, sliced into ¼-inch half-moons; 3 large bell peppers (mix of red, yellow, and green), sliced into ½-inch strips; 4 cloves garlic, minced; 2 tablespoons tomato paste; 4 cups low-sodium beef broth; 2 bay leaves; 1 teaspoon dried thyme; 2 tablespoons all-purpose flour; ¼ cup chopped fresh parsley for garnish

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Picture this: a bubbling pot of pure comfort, where tender beef chunks mingle with sweet onions and vibrant peppers in a rich, savory broth that’ll make your taste buds dance with joy! Prepare to transform your kitchen into a flavor-packed paradise with this easy, crowd-pleasing stew that’s perfect for chilly nights, family dinners, or impressing your friends at a casual get-together. Let’s dive into this delicious adventure and create a meal that’s as fun to make as it is to devour!

Why This Recipe Works

Browning the beef creates a deep, caramelized crust that builds incredible flavor in the stew base.
Slow simmering for 2 hours makes the beef melt-in-your-mouth tender and allows flavors to fully develop.
The combination of sweet onions and colorful bell peppers adds natural sweetness and vibrant texture.
Using both beef broth and tomato paste creates a rich, balanced sauce that’s neither too thin nor too thick.
Simple ingredients come together to create complex, restaurant-quality taste with minimal effort.

Ingredients

2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil, divided
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large yellow onions, sliced into ¼-inch half-moons
3 large bell peppers (mix of red, yellow, and green), sliced into ½-inch strips
4 cloves garlic, minced
2 tablespoons tomato paste
4 cups low-sodium beef broth
2 bay leaves
1 teaspoon dried thyme
2 tablespoons all-purpose flour
¼ cup chopped fresh parsley for garnish

Equipment Needed

Large Dutch oven or heavy-bottomed pot (6-8 quart capacity)
Wooden spoon or spatula
Sharp chef’s knife
Cutting board
Measuring cups and spoons
Mixing bowl
Ladle
Tongs

Instructions

Step 1: Brown That Beautiful Beef!

Get ready to create some serious flavor magic! Pat your beef cubes completely dry with paper towels – this is CRUCIAL for getting that perfect sear. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat until it shimmers. Working in two batches to avoid overcrowding, add half the beef cubes in a single layer and sprinkle with half the salt and pepper. Let them cook undisturbed for 3-4 minutes until you see a deep brown crust forming on the bottom. Flip each piece and cook another 3-4 minutes until all sides are beautifully browned. Transfer to a bowl and repeat with remaining beef, adding the other tablespoon of oil if needed. PRO TIP: Don’t rush this step! That brown crust (called fond) stuck to the bottom of your pot is pure flavor gold that will dissolve into your stew later.

Step 2: Sauté Those Aromatic Vegetables!

Now for the veggie party! Reduce heat to medium and add your sliced onions to the same pot (no need to clean it – we want all those browned bits!). Cook the onions, stirring occasionally, for 8-10 minutes until they become soft, translucent, and start to caramelize around the edges. You’ll notice them releasing their natural sugars and turning a lovely golden color. Add the bell pepper strips and cook for another 5-7 minutes until they begin to soften but still have a slight crunch. Stir in the minced garlic and cook for just 1 minute until fragrant – be careful not to burn it! The kitchen should smell absolutely incredible right now with all those aromas mingling together!

Step 3: Build Your Flavor Foundation!

Time to create the flavor base that will make this stew unforgettable! Push the vegetables to the sides of the pot, creating a clear space in the center. Add the tomato paste to that cleared spot and let it cook for 2-3 minutes, stirring constantly, until it darkens from bright red to a rich brick-red color and becomes fragrant. This cooking process, called “blooming,” eliminates any raw tomato taste and deepens the flavor. Now sprinkle the flour over everything and stir continuously for 1-2 minutes to cook out the raw flour taste – this will help thicken your stew later. PRO TIP: If you prefer a gluten-free option, you can skip the flour and use 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water added at the end of cooking instead.

Step 4: Simmer to Perfection!

Here comes the transformation! Return all the browned beef and any accumulated juices to the pot. Pour in the beef broth while scraping the bottom with your wooden spoon to release all those delicious browned bits – this is where the magic happens! Add the bay leaves and dried thyme, then bring everything to a gentle boil. Once bubbling, immediately reduce heat to low, cover the pot with the lid slightly ajar (about ½ inch open), and let it simmer for 2 hours. Check occasionally to make sure it’s maintaining a gentle bubble with small bubbles breaking the surface – you don’t want a rolling boil. The beef will become fork-tender and the flavors will meld into something truly spectacular!

Step 5: Final Touches and Serving!

The grand finale! After 2 hours, remove the lid completely and check your stew. The beef should be incredibly tender – you should be able to cut it with just a fork. The sauce should have thickened slightly but still be brothy. If you prefer a thicker stew, you can simmer uncovered for an additional 15-20 minutes to reduce further. Taste and adjust seasoning with more salt and pepper if needed. Remove and discard the bay leaves. PRO TIP: For even deeper flavor, make this stew a day ahead! The flavors intensify overnight in the refrigerator, making it even more delicious the next day. Ladle the hot stew into bowls, garnish generously with fresh parsley, and serve immediately with crusty bread, mashed potatoes, or over rice to soak up every last drop of that amazing sauce!

Tips and Tricks

Want to take your stew game to the next level? Try these pro moves! For extra richness, substitute 1 cup of the beef broth with red wine (like Cabernet or Merlot) – the alcohol cooks off, leaving incredible depth. If you’re short on time, use a pressure cooker: brown the beef and vegetables as directed, then pressure cook on high for 35 minutes with natural release. For a thicker stew without flour, mash some of the cooked potatoes (if added) against the pot wall or blend 1 cup of the stew and stir it back in. Always taste and adjust seasoning at the END of cooking since flavors concentrate as liquids reduce. Leftovers freeze beautifully for up to 3 months – just cool completely, portion into freezer-safe containers, and thaw overnight in the refrigerator before reheating gently on the stove.

Recipe Variations

Spicy Kick: Add 1-2 diced jalapeños with the bell peppers and stir in 1 teaspoon of smoked paprika with the thyme for a Southwestern twist.
Root Vegetable Medley: Add 2 peeled and cubed potatoes, 3 chopped carrots, and 2 chopped parsnips during the last hour of simmering for a heartier, veggie-packed version.
Creamy Mushroom: Sauté 8 ounces of sliced cremini mushrooms with the onions, and stir in ½ cup of heavy cream during the last 10 minutes of cooking for a luxurious texture.
Italian-Inspired: Replace thyme with 1 tablespoon of Italian seasoning, add 1 can of drained cannellini beans during the last 30 minutes, and garnish with grated Parmesan cheese.
Sweet and Tangy: Stir in 2 tablespoons of balsamic vinegar and 1 tablespoon of brown sugar with the broth for a sweet-savory balance that’s absolutely addictive.

Frequently Asked Questions

Can I use a different cut of beef?

Absolutely! Chuck roast is ideal for stewing because it has great marbling that breaks down during long cooking, but you can also use beef stew meat, bottom round, or short ribs. Avoid lean cuts like sirloin or tenderloin as they can become tough with prolonged cooking.

How do I know when the stew is done cooking?

The beef should be fork-tender – meaning you can easily pull it apart with a fork without much resistance. The vegetables should be soft but not mushy, and the sauce should have thickened slightly. If the beef still feels tough, continue simmering for another 15-30 minutes.

Can I make this in a slow cooker?

Yes! Brown the beef and sauté the vegetables as directed in Steps 1-3, then transfer everything to your slow cooker. Add the remaining ingredients and cook on LOW for 7-8 hours or HIGH for 4-5 hours. The flavors develop beautifully with this hands-off method!

What’s the best way to store and reheat leftovers?

Cool the stew completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of broth or water if it has thickened too much.

Can I make this stew ahead of time?

This stew actually tastes BETTER made ahead! Prepare completely, cool, and refrigerate for up to 3 days. The flavors intensify as they meld together. Reheat gently on the stove, adding a little broth if needed. You can also freeze it for up to 3 months for ultimate meal prep convenience!

Summary

This beef onion pepper stew delivers incredible flavor with simple techniques! Browning creates depth, slow simmering ensures tenderness, and vibrant vegetables add sweetness and color. Perfect for cozy nights or feeding a crowd with minimal fuss!