- 3 tablespoons oil divided
- 1½-2 pounds cubed chuck roast
- 4 red bell peppers
- 1 large Vidalia onion
- 4 large carrots
- 3 cloves celery and the leaves
- 6 cloves garlic
- 2 Bird's eye chili peppers or any hot chili pepper of your choice; omit or reduce to control the heat
- 1 quart fresh cherry tomatoes Or use 2 14.5-ounce cans whole peeled tomatoes
- 4 cups chicken stock
- 1 14.5- ounce can tomato sauce
- Salt pepper, and sugar to taste
Prepare the Roasted Peppers:
Preheat the oven to 400ºF. Trim the peppers and cut in half and then remove and discard the seeds. Place the peppers, cut-side down, on a baking sheet and drizzle with 1 tablespoon oil. Season with salt and transfer to the oven. Roast for 20-30 minutes or until the skin is blistered. Remove from the oven and transfer the peppers to a plate to cool. Once cool enough to handle, peel the skins and slice the peppers into strips.
Prepare the Remaining Ingredients:
Cook the Vegetables:
Add the sliced onion to the hot pot and cook, stirring regularly, for about 8-12 minutes or until beginning to brown and soften. Continue cooking for 5-7 minutes longer until almost completely browned.
Add the carrots, celery (leaves and sliced stalks), garlic, and sliced chili peppers and cook, stirring regularly, for about 8-10 minutes longer until the vegetables are beginning to soften. Add the tomatoes and toss to combine.
Prepare the Stew:
Pour the chicken stock into the pot and scrape up any browned bits stuck to the bottom. Add the tomato sauce and season with salt, pepper, and a sprinkle of sugar. Add the sliced, roasted red peppers and the browned beef.
Bring to a boil and then reduce heat to low and cook, partially covered, for 2½-3 hours or until the beef is tender and falling apart. As the beef stew cooks, carefully break the tomatoes open with the back of a wooden spoon. Taste and season with salt and pepper. Remove from heat.
Calories: 460kcal | Carbohydrates: 26g | Protein: 34g | Fat: 26g | Sodium: 686mg | Fiber: 6g | Sugar: 15g | Vitamin C: 178mg