It has been very stormy here lately. As you can see, this picture is the road to my house. I love stew on a cold day. Plus I can make a double or triple batch and freeze the extra for another day. This stew was a big hit the other day. In the summer when peppers are cheap, I dry cubed peppers for winter use. If you have not dried peppers, they are so much better homemade.
Also if you have never used smoked paprika before, I highly recommend it. It is sooo much more flavorful then regular paprika. I am lucky enough to get it in my bulk section. My favorite is El Rey from Spain.
I added some orzo (rice shaped pasta) in the end, to fill out the stew. Also I added a cup of pureed broccoli. As I have posted before, I hate broccoli and find ways to hide it. I just pulled out a small baggie of frozen broccoli, (I had pureed and froze earlier) and stirred till it melted in the stew.
Lastly, do not skip the part of browning the meat. I know it is a hassle but it will not taste as good, if you do not do it.
Roasted Red Pepper Stew
1 1/2 pounds cubed stew meat
flour with a pinch of salt and pepper to coat meat
1 onion, finely chopped
3 TBL. dried red peppers
1/3 cup dry sherry or wine or 1/4 cup cider vinegar
2 TBL.smoked paprika
3 garlic cloves finely chopped or crushed
2 TBL. salt and 1 tsp. pepper
3 red peppers, to roast
1 cup orzo
In a heavy soup pot, heat oil on high. Coat each piece of meat in flour mixture and set in hot oil. Do not crowd pan, brown two sides of meat and pull out and set aside. Keep browning and adding oil as needed, till all meat is browned. Add onions and saute a minute or so, then deglaze pan with sherry. Re-add meat and cover with broth. Add spices, dried peppers and garlic. Cover and simmer on low heat for two hours or more. Till meat is very tender. While meat is cooking, roast peppers.
When meat is cooked, turn heat up to medium high. If there is not much liquid add a cup or two of water. Then add orzo and cook ten minutes. Keep an eye on the pasta, stirring or it will stick to bottom of pan. Add chopped roasted peppers. Serve with a lot of bread and a big salad.
Since this stew has Spanish paprika and peppers, I think this Spanish rice pudding would be a wonderful dessert xoxoxoxo