Holiday Rush

☰ Menu
Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Beef Vegetables Spanish European Dinner Party Winter Dietary One Dish Meal Low Sodium Seasonal Low Calorie Low Carb Low In Something Meat Peppers 4 Hours Or Less

Rioja Beef With Chickpeas Peppers And Saffron

Colorful peppers brighten this hearty stew flavored with spanish red wine (don't forget to save some wine to serve along with dinner)!!

Steps

Adjust oven rack to lower-middle position.
Preheat to 450 degrees.
Heat 6-quart dutch oven over low.
Toss meat and 1 t.
Oil in bowl.
Season with 1 / 2 t.
Salt and 1 / 4 t.
Pepper.
Add 1 t.
Oil to dutch oven.
Heat on medium-high.
Add peppers.
Cook , stirring , until browned , 3 minutes.
Remove.
Working in 2 batches , add meat and sear , turning once , until browned , 5-6 minutes per batch.
Return to bowl.
Add remaining oil to pot.
Add onion.
Cook , stirring , until softened , 4-5 minutes.
Add garlic , paprika , cumin , and saffron.
Cook , stirring , 1 minutes.
Whisk in flour , then broth , wine and tomatoes.
Return beef to pot.
Cover with foil , then lid and set over medium-high heat until bubbly.
Transfer pot to oven.
Cook 1-1 / 2 hours.
Remove from oven.
Set over low heat.
Remove foil.
Add peppers , chickpeas , zest , juice , and about 1 cup water , if necessary , to make gravy.
Cover.
Simmer for 5 minutes.

Ingredients

boneless beef chuck, oil, salt and pepper, yellow pepper, red pepper, onion, garlic cloves, sweet paprika, ground cumin, saffron thread, flour, chicken broth, dry red wine, crushed tomatoes, chickpeas, orange zest, orange, juice of, water