Steak and Red Pepper Stew
- 3 hr 50 min
- Serves 4
- 12 ingredients
30 minutes to prep, 3 hours 20 minutes to cook. A hearty stew featuring tender steak strips, sweet red peppers, and rich bone marrow, slow‑cooked in a fragrant tomato‑spice broth. The long simmer melds deep, savory flavors, making it perfect for a comforting dinner with family or friends.
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Method
Season the steak strips, red peppers, and bone marrow pieces with salt and black pepper.
Heat 6 tbsp olive oil in a large pan and sear the steak pieces until browned on all sides.
Add the sliced red peppers and minced garlic, sauté for a few minutes.
Pour in 1.5 cups of boiling water, then stir in sweet paprika, tomato concentrate, and tomato paste.
Bring the mixture to a gentle boil, then reduce heat and simmer for about 180 minutes, stirring occasionally.
Transfer the pot to a pre‑heated oven and bake for an additional 15 minutes to finish cooking.
Taste and adjust seasoning with extra salt and ground black pepper if needed, then serve hot.
Tips while you cook
- Season before searing
- Season the steak, red peppers, and bone marrow with salt and black pepper before heating the oil.
- Maintain gentle boil then simmer
- After adding water and tomato ingredients, bring to a gentle boil before reducing heat to simmer for about 180 minutes.
- Pre‑heat oven for final bake
- Transfer the pot to a pre‑heated oven and bake for the additional 15 minutes as directed.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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