Roasted Red Pepper Beef Stew

Ingredients:

• 4 cups beef broth
• 2 pounds beef chuck, cut in 1-inch cubes
• 3 cloves garlic, minced
• 3 tablespoons flour
• 2 tablespoon canola oil
• 1 tablespoon Worcestershire
• 1 shallot, diced
• 1 (14 oz.) can fire roasted red bell peppers
• 1 (10 oz.) can cream of mushroom soup
• 1 (6 oz.) can tomato paste
• Kosher salt and pepper, to taste

Directions:

Place flour in a large bowl and toss beef until coated.

Heat 1 tablespoon olive oil in a large Dutch oven over medium heat, and, working in batches, brown beef. Set aside.

Add diced shallot and cook for 2-3 minutes or until softened.

Add garlic, stirring frequently for 1 minute or until fragrant.

Mix in fire-roasted bell peppers, tomato paste, beef broth, Worcestershire, and browned beef, stirring to pick up additional flavor from the beef bits. Bring to a boil, then reduce heat and cover for 1 hour.

After 1 hour, stir in cream of mushroom soup and continue cooking for 30 minutes.

Ladle into serving bowls and serve with a side of crusty bread. Enjoy!