Beef and Pepper Skillet Stew
Tender diced beef simmers with onion, green peppers, tomato, savory pastes, and herbs in this deeply flavored skillet supper.
By Moow Editorial ·
- Sear the beef in batches so the pan stays hot and the meat browns rather than steams.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 25 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 280 kcal
- Protein: 28 g
- Carbohydrates: 7 g
- Fat: 16 g
- Fiber: 2 g
- Sodium: 664 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Beef Sauté
Have these measured and ready before you begin.
- 4 green peppers, chopped
- 1 tomato, diced
- 500 g (17.6 oz) beef sirloin, cut into 3/4-inch cubes
- 1 medium onion, diced
- 1 tablespoon (15 ml) tomato paste
- 1 teaspoon (5 ml) red pepper paste (or tomato paste)
- 3/4 cup plus 1 tablespoon (200 ml) hot water
- 1 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 2 tablespoons neutral cooking oil
Directions
1. Heat the oil in a skillet, add the diced onion and green peppers, and sauté until the onion softens and lightly colors.
2. Add the beef and cook until it releases its liquid and the liquid evaporates.
3. Stir in the diced tomato, salt, black pepper, and oregano.
4. Mix the hot water with the tomato paste and red pepper paste until smooth, then pour it over the beef.
5. Simmer until the beef has absorbed some of the sauce and is tender, then serve.
Sources
Do not wash raw beef, because splashing can spread bacteria; pat it dry instead. Cook whole beef pieces to at least 145°F (63°C) with a 3-minute rest, or longer until tender.