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Rioja Beef With Chickpeas, Peppers and Saffron

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“Colorful peppers brighten this hearty stew flavored with Spanish red wine (don't forget to save some wine to serve along with dinner)!”
READY IN:
2hrs 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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