Rioja Beef With Chickpeas, Peppers And Saffron Recipe

Name: Rioja Beef With Chickpeas, Peppers And Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1361

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Rioja Beef With Chickpeas, Peppers And Saffron falls under the Vegetarian 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.

Rioja Beef With Chickpeas, Peppers And Saffron

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