Balsamic Beef and Pepper Stew Recipe

Name: Balsamic Beef and Pepper Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 13 lbs stewing beef, diced, excess fat removed; 2 tablespoons all-purpose flour, seasoned with salt and pepper; 3 tablespoons olive oil; 2 red onions, finely chopped; 2 garlic cloves, finely chopped; 2 tablespoons tomato paste; ⅔ cup red wine; 9 ounces butternut squash, diced; 2 red peppers, deseeded and sliced; 2 tablespoons fresh thyme leaves; 1 tablespoon balsamic vinegar; 2 teaspoons Worcestershire sauce; 2 cups beef broth

Servings: persons

1 13 lbs stewing beef, diced, excess fat removed
2 tablespoons all-purpose flour, seasoned with salt and pepper
3 tablespoons olive oil
2 red onions, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
⅔ cup red wine
9 ounces butternut squash, diced
2 red peppers, deseeded and sliced
2 tablespoons fresh thyme leaves
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
2 cups beef broth

1
Toss the beef in the flour.
2
Heat 2 tbsp of the oil in a dutch oven / casserole dish over a medium-high heat.
3
Add the beef, in batches, and cook to brown all over.
4
Spoon into a bowl and set aside.
5
Add the remaining oil, onion and garlic to the casserole and soften for 5 minutes.
6
Add the tomato paste and cook for 2 minutes, then add the wine and bubble for a few minutes more.
7
Return the beef to the casserole, then add the diced squash, sliced red pepper, thyme leaves, vinegar, Worcestershire sauce and beef broth.
8
Bring to the boil, then simmer for 20 minutes until the beef is tender.
9
Check the seasoning and serve.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 13 lbs stewing beef, diced, excess fat removed, 2 tablespoons all-purpose flour, seasoned with salt and pepper, 3 tablespoons olive oil, 2 red onions, finely chopped, and more.

Yes, Balsamic Beef and Pepper Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Balsamic Beef and Pepper Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions