Slowly Baked Beef Stew with Roasted Red Bell Pepper Sauce

11 ingredients

30 minutes

415 kcal

This slowly baked beef stew is a hearty and flavorful dish perfect for a satisfying lunch. Tender beef, sweet roasted red bell pepper sauce, and a medley of vegetables come together in a rich and comforting stew. The slow baking process enhances the flavors, making this dish a true comfort food indulgence.

200g beef

1 red bell pepper

1 carrot

2 tomatoes

1 onion

2 cloves garlic

2 potatoes

500ml beef broth

100ml red wine

1 tsp thyme

2 bay leaves


Dice the beef into bite-sized cubes. Slice the red bell pepper, carrot, tomatoes, onion, and potatoes. Mince the garlic.

Preheat the oven to 200°C. Place the red bell pepper on a baking sheet and roast for 20 minutes until the skin is charred. Remove from the oven, let it cool, then peel off the skin and chop the flesh.

In a large ovenproof pot, heat some oil over medium heat. Add the onion and garlic, cook until fragrant. Add the beef and sear until browned. Stir in the red wine, beef broth, thyme, bay leaves, tomatoes, carrots, and potatoes. Cover and bake in the oven at 180°C for 2 hours.

In a blender, combine the roasted red bell pepper with a bit of beef broth. Blend until smooth. Season with salt and pepper to taste.

5. Finishing the Dish and Serving

Serve the beef stew hot, topped with the roasted red bell pepper sauce. Garnish with fresh herbs if desired. Enjoy your slowly baked beef stew!

7. Final tip

For a twist, you can add a splash of balsamic vinegar or a sprinkle of fresh herbs like parsley or rosemary to elevate the flavors of the stew.

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