Un reconfortante estofado de ternera con pimientos y champiñones

Perfect for family dinners or special gatherings, this hearty stew is a true taste of Greece that will have everyone reaching for seconds!

The mushrooms and peppers cook perfectly in the oven, keeping them intact and with a tender bite. Then, add them to the stew, and the house will smell amazing as it cooks and the flavors blend together. It’s easy to make and loaded with flavor. All you need to serve with this is some crusty bread to soak up the delicious sauce.

Why will I make this all the way to Spring?

Earthy, tender mushrooms

Rich and savory, Warm spiced, garlicky, Tomato sauce.

What do I need to make beef stew with peppers and mushrooms?

Olive oil -your favorite for sautéing and browning meat.

Boneless beef cubes -beef chuck or boneless ribs cut into about 2-inch pieces.

Onions -finely chopped or chunkier if you prefer.

Garlic cloves -grated or minced to flavor every bit of the stew.

Balsamic vinegar -I love adding this because it’s rich and slightly sweet.

Canned tomatoes -pureed, crushed, or tomato sauce.

Bay leaf –adds a subtle brightness to the stew’s richness.

Dried crushed oregano -or fresh if you have it to add earthy, herbiness.

Crushed red pepper flakes -optional for as much heat as you like.

Salt and freshly ground black pepper -taste your stew before serving to adjust the seasoning to your family’s liking.

Bell peppers -seeded and cubed. Use what you have or a combination of your favorite colors.

Small mushrooms -wiped clean of any dirt and sliced thick or thin depending on how you like them in your stew. If you don’t care for mushrooms, substitute your favorite vegetables, or just make the stew with peppers.

Fresh parsley -I love to use finely chopped fresh parsley for garnishing before I serve. It looks beautiful and adds freshness.

How do I prepare the mushrooms and onions?

Preheat the oven to 500 °F, 260 °C. Pace the peppers and mushrooms onto a baking tray and drizzle with olive oil. Season with salt and black pepper, and roast on the top rack for 10 minutes. Turn the broiler on and broil for 3-4 minutes, then set aside.

How do I brown the beef?

Add 1/4 cup of oil to a pot heating over medium-high heat and brown the beef 5 minutes per side. If the pot is not wide enough do this in a few batches as to not overcrowd the pot. Transfer the browned beef to a plate.

Do I cook the onions?

Reduce the heat to low or temporarily turn the heat off so that the pot cools down a bit. Add the onion and cook on low heat for about 10-15 minutes until soft and golden. Add the garlic and warm through for a few seconds until fragrant.

How do I build the stew?

Add the beef back into the pot along with salt, pepper, oregano, tomatoes, bay leaf, red pepper flakes and enough water to reach to the top of the meat. Bring to a boil and reduce the heat to low.

How long do I cook the stew?

Cook for about an hour and a half or until the beef is very tender. Taste and adjust the seasoning if needed. Add the roasted bell peppers and mushrooms to the pot and warm through for 5 minutes.

How do I serve beef stew with peppers and mushrooms?

I garnish the stew with finely chopped parsley for raw herb freshness and serve it with toasted bread. However, you can serve it over orzo, rice, or mashed potatoes. You’ll want to soak up every drop of the sauce. A green salad would be nice alongside as well. Kali Orexi!

Do you have more stews?

Ingredients

• 1/2 cup olive oil
• 2 pounds boneless beef cubes (beef chuck or boneless ribs)
• 2 onions, finely chopped
• 6 garlic cloves, grated
• 2 tablespoons balsamic vinegar
• 15 ounces (425g) canned tomatoes, pureed
• 1 bay leaf
• 2 teaspoons dried crushed oregano
• ¼ teaspoon crushed red pepper flakes, optional
• Salt and freshly ground black pepper, to taste.
• 3 bell peppers seeded and cubed
• 10-12 small mushrooms (8 oz./230 grams), sliced
• 1-2 tablespoons finely chopped fresh parsley for garnish

Instructions

• Preheat the oven to 500 °F, 260 °C.
• Pace the peppers and mushrooms onto a baking tray. Drizzle with olive oil and season with salty and black pepper. Roast on the top rack for 10 minutes. Turn the broiler on and broil for 3-4 minutes. Set aside.
• Reduce the heat to low or temporarily turn the heat off so that the pot cools down a bit. Add the onion and cook on low heat for about 10-15 minutes until soft and golden.
• Bring to a boil and reduce the heat to low. Cook for about an hour and a half or until the beef is very tender. Taste and adjust the seasoning if needed.
• garnish with finely chopped parsley and serve with toasted bread.
• Kali Orexi!