Brass Section Spiced Beef and Roasted Pepper Stew

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A robust beef stew enriched with smoky roasted bell peppers and warming spices, echoing the bold and resonant tones of brass instruments. This Mediterranean recipe, ready in about 140 minutes, pairs beef chuck, cut into 1-inch cubes, olive oil, roasted red bell peppers, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 large roasted red bell peppers, sliced
• 1 large yellow onion, chopped
• 3 cloves minced garlic
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3 cups beef broth
• 2 tbsp tomato paste
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs beef chuck cubes seasoned with 1.5 tsp salt and 1 tsp black pepper, searing in batches for 4-5 minutes per batch until deeply browned on all sides. Remove beef and set aside.
2. Step 2: In the same pot, add 1 chopped large yellow onion and 3 minced garlic cloves; sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp dried oregano, cooking for 1 minute until spices bloom.
4. Step 4: Add 2 tbsp tomato paste and 3 cups beef broth, scraping any browned bits from the bottom. Return browned beef and 2 large sliced roasted red bell peppers to the pot.
5. Step 5: Bring stew to a simmer, cover, and reduce heat to low. Cook gently for 1.5 to 2 hours until beef is tender and sauce thickens.
6. Step 6: Adjust seasoning as needed and garnish with 2 tbsp chopped fresh parsley before serving.