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Roasted Pepper Dip
1 × $4.49
Mediterranean Red Pepper & Red Wine Beef Stew
Slow cooking, red wine, bacon and our Roasted Pepper Dip Mix all add up to lots of taste for a hearty meal
ALL YOU NEED
125 g (4 oz) bacon strips
1 kg (2 lb 2 oz) stewing beef cubes (approx 2.5 cm/1in pieces)
Ground black pepper
1 small package baby carrots
1 large red bell pepper, chopped
2 cloves garlic, smashed and finely minced
30 ml (2 tbsp) tomato paste
5 ml (1 tsp) white sugar
500 ml (2 cups) red wine
30 ml (2 tbsp) butter
1 can cooked pearl onions
225 g (8 oz) halved mushrooms
30 ml (2 tbsp) corn starch
ALL YOU DO
1
In a large frying pan, fry bacon until almost crisp. Remove pan from heat. Place bacon on paper towel.
2
Chop bacon & place in Dutch oven. Sprinkle beef with pepper, brown beef over high heat, several pieces at a time, until well browned.
3
Put browned beef in Dutch oven. Reduce heat in pan & lightly brown carrots, bell peppers & garlic. Add to Dutch oven.
4
Sprinkle contents of Roasted Pepper Dip Mix over beef & vegetables, coating evenly. Reduce heat under frying pan to low, add tomato paste & sugar; fry about 3 mins. Add wine & 5 ml (1 tsp) salt, bring to boil. Add to Dutch oven, return to boil.
5
Reduce heat & simmer, covered, until beef is almost tender (about 90 mins).
6
Check occasionally to see if sauce is too thick. Add water, if necessary.
7
Meanwhile, using same frying pan, melt butter, brown onions. Place browned onions in a bowl.
8
Sauté mushrooms until golden brown. Add to onions. Set aside.
9
After 90 minutes, stir onions & mushrooms into beef mixture. Cover & simmer another 20 mins, until meat & veggies are tender.
10
Dissolve corn starch in a small amount of water; stir into stew to thicken (about 1 minute).
11
Serve with either crusty french bread (baguette), garlic mashed potatoes or rice.
CategoryMain Course
Ingredients
ALL YOU NEED
125 g (4 oz) bacon strips
1 kg (2 lb 2 oz) stewing beef cubes (approx 2.5 cm/1in pieces)
Ground black pepper
1 small package baby carrots
1 large red bell pepper, chopped
2 cloves garlic, smashed and finely minced
30 ml (2 tbsp) tomato paste
5 ml (1 tsp) white sugar
500 ml (2 cups) red wine
30 ml (2 tbsp) butter
1 can cooked pearl onions
225 g (8 oz) halved mushrooms
30 ml (2 tbsp) corn starch
Directions
ALL YOU DO
1
In a large frying pan, fry bacon until almost crisp. Remove pan from heat. Place bacon on paper towel.
2
Chop bacon & place in Dutch oven. Sprinkle beef with pepper, brown beef over high heat, several pieces at a time, until well browned.
3
Put browned beef in Dutch oven. Reduce heat in pan & lightly brown carrots, bell peppers & garlic. Add to Dutch oven.
4
Sprinkle contents of Roasted Pepper Dip Mix over beef & vegetables, coating evenly. Reduce heat under frying pan to low, add tomato paste & sugar; fry about 3 mins. Add wine & 5 ml (1 tsp) salt, bring to boil. Add to Dutch oven, return to boil.
5
Reduce heat & simmer, covered, until beef is almost tender (about 90 mins).
6
Check occasionally to see if sauce is too thick. Add water, if necessary.
7
Meanwhile, using same frying pan, melt butter, brown onions. Place browned onions in a bowl.
8
Sauté mushrooms until golden brown. Add to onions. Set aside.
9
After 90 minutes, stir onions & mushrooms into beef mixture. Cover & simmer another 20 mins, until meat & veggies are tender.
10
Dissolve corn starch in a small amount of water; stir into stew to thicken (about 1 minute).
11
Serve with either crusty french bread (baguette), garlic mashed potatoes or rice.