Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 120 minutes
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Ingredients
- 2 lbs sirloin roast, cut into 1-inch cubes
- 4 sweet bell peppers, diced
- 2 yellow onions, diced
- 4 cloves fresh garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 can canned tomatoes, 14.5 oz, diced
- 2 cups beef stock
- 1 tablespoon worcestershire sauce
- 1 tablespoon balsamic vinegar
Directions
Preheat your oven to 325°F (165°C).
In a large dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
Add the cubed sirloin roast to the pot and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the diced onions and cook until they start to soften, about 3 minutes.
Add the minced garlic to the onions and cook for an additional minute until fragrant.
Return the browned sirloin to the pot. Add the diced sweet bell peppers, stirring to combine.
Sprinkle the paprika, ground cumin, ground black pepper, and salt over the beef and vegetables. Stir well to coat everything evenly with the spices.
Pour in the diced canned tomatoes (with their juice), beef stock, Worcestershire sauce, and balsamic vinegar. Stir to combine all the ingredients.
Increase the heat and bring the stew to a simmer. Once simmering, cover the pot with a lid.
Transfer the covered pot to the preheated oven and cook for about 1.5 to 2 hours, or until the beef is tender and the stew has thickened.
After cooking, remove the pot from the oven and let it sit for a few minutes before serving.
Serve the Hungarian-inspired sirloin and bell pepper stew hot, with a side of crusty bread if desired.
Ingredients
- 2 lbs sirloin roast, cut into 1-inch cubes
- 4 sweet bell peppers, diced
- 2 yellow onions, diced
- 4 cloves fresh garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 can canned tomatoes, 14.5 oz, diced
- 2 cups beef stock
- 1 tablespoon worcestershire sauce
- 1 tablespoon balsamic vinegar
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 120 minutes
Sign up for free and start generating your own personalized recipes!
Directions
Preheat your oven to 325°F (165°C).
In a large dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
Add the cubed sirloin roast to the pot and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the diced onions and cook until they start to soften, about 3 minutes.
Add the minced garlic to the onions and cook for an additional minute until fragrant.
Return the browned sirloin to the pot. Add the diced sweet bell peppers, stirring to combine.
Sprinkle the paprika, ground cumin, ground black pepper, and salt over the beef and vegetables. Stir well to coat everything evenly with the spices.
Pour in the diced canned tomatoes (with their juice), beef stock, Worcestershire sauce, and balsamic vinegar. Stir to combine all the ingredients.
Increase the heat and bring the stew to a simmer. Once simmering, cover the pot with a lid.
Transfer the covered pot to the preheated oven and cook for about 1.5 to 2 hours, or until the beef is tender and the stew has thickened.
After cooking, remove the pot from the oven and let it sit for a few minutes before serving.
Serve the Hungarian-inspired sirloin and bell pepper stew hot, with a side of crusty bread if desired.
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