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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)!”
2hrs 25mins

Ingredients Nutrition


  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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