Brass Section Spiced Beef and Roasted Pepper Stew
A robust beef stew enriched with smoky roasted bell peppers and warming spices, echoing the bold and resonant tones of brass instruments. This mediterranean-inspired brazilian ready in about 140 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, large 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.
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
Instructions
- 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.
- 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.
- Step 3: Stir in 2 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp dried oregano, cooking for 1 minute until spices bloom.
- 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.
- 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.
- Step 6: Adjust seasoning as needed and garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Brass Section Spiced Beef and Roasted Pepper Stew take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Brass Section Spiced Beef and Roasted Pepper Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Brass Section Spiced Beef and Roasted Pepper Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brass Section Spiced Beef and Roasted Pepper Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brass Section Spiced Beef and Roasted Pepper Stew?
Mediterranean brazilian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
