Beef and Vegetable Stew in Roasted Red Pepper and Jalapeno Sauce

What's great about this Beef and Vegetable Stew is the spicy kick the Roasted Red Pepper and Jalapeno Sauce adds to the stew's thick and rich broth! And with the right ingredients at your side, the sauce only takes a few short minutes to blend.

I love roasted red peppers but don't always want to spend time roasting them in the oven. Thankfully, you can find them sold in jars. Makes the sauce for this stew extra easy to prepare!

Assemble and cook this hearty stew in the slow cooker, or consider adding more deep rich flavor to the broth by browning the stewing beef in a skillet first.

Either way, the slow cooker does most of the work. Prepare on a Sunday afternoon and simply reheat this spicy beef and vegetable stew during the week. I love when meal prep is this easy!

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Beef and Vegetable Stew in Roasted Red Pepper and Jalapeno Sauce

Makes: 6 to 8 Servings

Hands-on Time: 20 minutes

Cook Time: 4 to 8 hours (HIGH vs LOW setting) in the slow cooker

INGREDIENTS

DIRECTIONS

In a large deep skillet, heat 2 tablespoon of oil over medium heat. Add beef. Cook until each piece is browned on all sides. Remove beef from skillet and place in slow cooker. Carefully add broth to skillet. Scrape up any brown bits on the bottom of a skillet with a wooden spoon. Pour broth, with brown bit in slow cooker. Add onions, celery, carrots and potatoes to slow cooker. [OR simply add all ingredients to slow cooker without browning beef].

In a blender, combine roasted red bell pepper, jalapeno pepper, tomato sauce, Worcestershire sauce, vinegar, molasses, salt, chili powder, cumin and black pepper. Blend until smooth. Add to slow cooker and stir in to combine. Cook on HIGH for 4 to 5 hours or LOW for 6 to 8 until beef and vegetables are tender.