Beef Sauté with Onions and Peppers

Beef Sauté with Onions and Peppers

This classic beef sauté combines tender chunks of beef with caramelized onions and sweet bell peppers in a rich, savory sauce. It’s a comforting one-pot meal that’s perfect for weeknight dinners or impressing guests with minimal effort.

Ingredients

• 800g beef chuck or shoulder, cut into chunks
• 3 large onions, sliced
• 2 red bell peppers, cut into strips
• 2 cloves garlic, minced
• 250ml beef broth
• 150ml red wine
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches for 3-4 minutes per side. Set aside.
2. In the same pot, sauté onions for 5 minutes until softened. Add garlic and tomato paste, cook for 1 minute.
3. Pour in red wine, scraping up any browned bits from the bottom. Let simmer for 2 minutes.
4. Return beef to pot. Add broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer covered for 1 hour and 15 minutes.
5. Add bell peppers and continue simmering for 20 minutes until peppers are tender.
6. Stir in cornstarch mixture to thicken the sauce. Simmer for 2 minutes. Season with salt and pepper to taste.

Practical Tips

Tip 1: For deeper flavor, brown the meat thoroughly and don’t rush the simmering time. This develops a rich, complex taste that makes the dish truly special.

Tip 2: If you prefer a lighter sauce, skip the cornstarch mixture or use less of it. The sauce will be thinner but still delicious.

Tip 3: You can substitute red wine with additional beef broth if preferred. The dish will be slightly less complex but equally satisfying.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish reheats beautifully on the stovetop over medium heat or in the microwave. You can also freeze it for up to 3 months.

Common Questions

Can I use a different cut of beef? Yes, beef chuck and shoulder work best because they become tender during long cooking. You can also use brisket or stewing beef.

What if I don’t have red wine? You can replace it with additional beef broth or use white wine for a lighter flavor profile.

How do I know when the beef is tender? The meat should easily break apart with a fork after the full simmering time. If it’s still tough, simmer for an additional 15-20 minutes.