Have you ever tried some thing so scrumptious you can barely stand it This is one of these recipes. When you make this Recipe you’ll sense like you’ve died and long gone to heaven.
Blustery fall days make us desire to devour some thing that warms the soul, and nothing says heat and relaxed like pork stew. This time, we provide the sluggish cooker a relaxation and let the Dutch oven do the work. Throw a few elements into a pot and the kitchen will quickly be toasty and scent scrumptious as this hearty meal bubbles away on the stove.
A correct old school red meat stew is delicious, however we love a extra rustic take on the common recipe. Here’s how we like to put a little twist on it: ignore the carrots and celery for fire-roasted crimson peppers, and rather of potatoes to “thicken” the whole lot up, we add some thing absolutely exceptional – cream of mushroom soup. Changing up the basic elements with the peppers and creamy soup in reality affords a deliciously new pop of flavor. C’mon…can you assume of a higher way to cease a fall day?!? Grab a slice of crusty bread and enjoy!
I love these recipes that we all grew up with, they are simply too appropriate to pass over out on.
Roasted Red Pepper Beef Stew
2 hours to put together Serves eight
4 cups red meat broth
2 kilos red meat chuck, reduce 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 hearth roasted crimson bell peppers
1 (10 oz.) can cream of mushroom soup
1 (6 oz.) can tomato paste
Kosher salt and pepper, to style
Place flour in a giant bowl and toss pork till coated.
Heat 1 tablespoon olive oil in a giant Dutch oven over medium heat, and, working in batches, brown beef. Set aside.
Add diced shallot and cook dinner for 2-3 minutes or till softened.
Add garlic, stirring often for 1 minute or till fragrant.
Mix in fire-roasted bell peppers, tomato paste, pork broth, Worcestershire, and browned beef, stirring to pick out up extra taste from the red meat bits. Bring to a boil, then decrease warmness and cowl for 1 hour.
After 1 hour, stir in cream of mushroom soup and proceed cooking for 30 minutes.
Ladle into serving bowls and serve with a aspect of crusty bread. Enjoy!