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Bangin' Beef Stew

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Bangin' Beef Stew

  • 4 Mixed-Color Bell Peppers
  • 1 tbsp. Allspice, ground
  • 5/4 lb. Lean Stewing Beef
  • 10 Bay Leaves
  • 8 Garlic Cloves
  • 1 tbsp. Olive Oil
  • 1/8 tsp. Sea Salt & Black Pepper
  • Preheat the oven to 325°F. Place a large shallow casserole pan on a high heat. Seed the peppers and chop into fingers, then place into the pan with 1 tablespoon of olive oil, a pinch of sea salt and black pepper, and the allspice. Chop the beef a similar size and stir into the pan with the bay. Crush in the unpeeled garlic through a garlic crusher and fry for 2 minutes, tossing regularly.
  • Add 2 tablespoons of red wine vinegar and 2 cups of water to the pan. Cover, then cook in the oven for 2 hours, or until dark and sticky. Loosen with a splash of water, if needed, mix up, taste, season to perfection, and serve.