Spiced Beef and Pepper Stew
Beef chunks braised with warm spices and bell peppers until tender, finished with a scatter of fresh herbs for a stew with real depth and color.
A blend of cumin, coriander, and smoked paprika gives this braise its warm, savory backbone, while bell peppers added partway through keep some sweetness and texture in every bite. Browning the beef and blooming the spices in the same fat before adding liquid builds flavor in layers. Finish with fresh herbs for brightness.
Ingredients
Method
Tap a number to mark a step donePat the beef dry and season with kosher salt, then sear in 2 tablespoons of the olive oil over high heat in batches until browned on all sides.
Remove the beef, add the remaining oil and onion to the pot, and cook for 5 minutes until softened.
Stir in the garlic, cumin, smoked paprika, and coriander, and cook for 1 minute until fragrant.
Return the beef to the pot, pour in the beef broth, and bring to a simmer.
Cover and cook over low heat for 1.5 hours, stirring occasionally, until the beef is nearly tender.
Add the sliced bell peppers and cook uncovered for 15 more minutes until the peppers soften and the sauce thickens slightly.
Taste and adjust the salt, then scatter fresh cilantro and any extra sliced peppers over the top before serving.
Kitchen note
Bloom the ground spices in the hot fat for a full minute before adding any liquid, since this short toasting step wakes up their flavor far more than adding them straight to broth.
