Alright, folks! With the weather changing abruptly and everyone’s busy schedules, I call this “Soup Season!” It’s the perfect time of year to prep ingredients, drop em in a crock pot, and forget about em. If it’s warm, you don’t have to stand over a hot stove long. If it’s cold, you have a hot, hearty stew to fill your tummy. If the weekend is as clear as this one is supposed to be, you can spend more of your time out doing things. Sounds good, right? “Pepper Steak Stew” is one of those soups and it is to die for, easy to make, AND you can tell your spouse you worked ALL DAY making it! 😉 Enjoy!
Pepper Steak Stew
Ingredients:
- 1/3 cup AP Flour
- 1 tsp Refined Sea Salt (This can be found in the “bulk section” of your local grocery store and is often cheaper than purchasing regular, iodized salt.)
- 1 tsp Ground Black Pepper
- 1 2-3lb Boneless Chuck Roast, trimmed and cut into about 1 inch cubes
- 1/4 cup Vegetable Oil
- 1 Vidalia Onion, frenched (or sliced)
- 1/4 cup Pasilla Pepper, seeded and chopped
- 1/4 cup Green Bell Pepper, seeded and chopped
- 1/4 cup Red Bell Pepper, seeded and chopped
- 1-1/2 Tbsp Garlic, minced
- 2 12oz bottles Dark Lager or Amber, divided (Ex. Michelob Amber Bock, Dos Equis Amber, or Alaskan Amber)
- 2 14.5oz cans Beef Broth
- 2 14oz cans Fire Roasted Tomatoes
- 4 cups Red Potatoes, washed and quartered
Directions:
In a large mixing bowl, combine flour, salt, and pepper and mix until combined. Add cubed meat to flour and toss to coat. In a large cast iron skillet, heat oil with medium to medium high heat. Add beef and stir constantly until the beef is browned. (No pink spots, yall!) Transfer to a plate with a paper towel to drain any excess grease. If you are prepping for the next day, wrap and refrigerate beef until use.
Put flour coated beef, onion, peppers, garlic, beer, broth, tomatoes and potatoes into your 4-5qt CrockPot. Cook on HIGH for one hour and then cook on LOW for 6-8 hours. By the time you are home from work,school, or wherever else may occupy your time, this delicious soup is ready and waiting for you! Serve immediately! Store any remaining stew in air tight containers in the refrigerator for up to 3 days.
*Optional* If you want to make pepper curls like I did…..Simply use a paring knife to cut small strips of pepper skins. When placed in freezing cold water (I used the coldest tap water and add as much ice as possible.), the strips will curl. The longer the strips, the better they will curl! These make for a great little topper to soups, salads, and sometimes I put them on my tacos too!
