Rioja Beef With Chickpeas, Peppers and Saffron |
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Prep Time: 2 Minutes Cook Time: 0 Minutes |
Ready In: 2 Minutes Servings: 8 |
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Colorful peppers brighten this hearty stew flavored with Spanish red wine (don't forget to save some wine to serve along with dinner)! Ingredients:
3 lbs boneless beef chuck, cut into 1-1/2-2-inch cubes, patted dry |
3 tablespoons oil |
salt and pepper, to taste |
1 large yellow pepper, cut in 6 pieces |
1 large red pepper, cut in 6 pieces |
1 onion, chopped |
3 large garlic cloves, minced |
2 tablespoons sweet paprika |
1 tablespoon ground cumin |
1/4 teaspoon saffron thread |
3 tablespoons flour |
1 cup chicken broth |
1 cup dry red wine (spanish rioja) |
1 (14 1/2 ounce) can crushed tomatoes |
2 (16 ounce) cans chickpeas, drained |
1 1/2 teaspoons orange zest |
1 orange, juice of |
water |
Directions:
1. Adjust oven rack to lower-middle position; preheat to 450 degrees. Heat 6-quart Dutch oven over low.
2. Toss meat and 1 T. oil in bowl. Season with 1/2 t. salt and 1/4 t. pepper.
3. Add 1 T. oil to Dutch oven; heat on medium-high. Add peppers; cook, stirring, until browned, 3 minutes. Remove.
4. Working in 2 batches, add meat and sear, turning once, until browned, 5-6 minutes per batch. Return to bowl.
5. Add remaining oil to pot; add onion. Cook, stirring, until softened, 4-5 minutes. Add garlic, paprika, cumin, and saffron; cook, stirring, 1 minutes. Whisk in flour, then broth, wine and tomatoes.
6. Return beef to pot. Cover with foil, then lid and set over medium-high heat until bubbly. Transfer pot to oven; cook 1-1/2 hours.
7. Remove from oven; set over low heat. Remove foil; add peppers, chickpeas, zest, juice, and about 1 cup water, if necessary, to make gravy. Cover; simmer for 5 minutes.
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