Beef Stew With Sweet And Hot Peppers Recipe
Ingredients
| 2 pounds boneless beef chuck, cut into 2-inch pieces | ||
| Salt | 1 1/4 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Large, thinly sliced | |
| Dried rosemary | 1/4 Teaspoon | |
| Italian tomatoes | 1 14 Ounce, chopped | |
| Water | 2 Cup (16 tbs) | |
| 2 medium green bell peppers,cut into 1-inch strips | ||
| 12 peperoncini (Italian pickled peppers), seeded and halved lengthwise | ||
Directions
1. Trim excess fat from beef. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a nonreactive large frying pan, heat oil over medium heat. Add meat and cook, turning, 5 minutes, or until browned on all sides. Remove meat to plate with slotted spoon.
2. Add onion to pan and cook, stirring, 2 to 3 minutes, or until softened. Return beef to pan along with rosemary, tomatoes, and water. Bring to a boil, reduce heat to low, cover, and cook 1 1/4 hours, or until meat is tender. Add peppers and peperoncini. Cook 10 minutes longer, or until peppers are tender. Season with remaining 1/2 teaspoon salt and 3/4 teaspoon pepper.
2. Add onion to pan and cook, stirring, 2 to 3 minutes, or until softened. Return beef to pan along with rosemary, tomatoes, and water. Bring to a boil, reduce heat to low, cover, and cook 1 1/4 hours, or until meat is tender. Add peppers and peperoncini. Cook 10 minutes longer, or until peppers are tender. Season with remaining 1/2 teaspoon salt and 3/4 teaspoon pepper.
Chef
