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Beef with Sweet Peppers

 Beef with Sweet Peppers
Strips of beef chuck roast are simmered to a tasty tenderness in this super skillet dish sent by Kin Shea, Wethersfield, Connecticut. Good cuts for this recipe are boneless top blade roast or boneless arm or shoulder pot roast.
6 ServingsPrep: 15 min. Cook: 45 min.

Ingredients

  • 1 boneless beef chuck roast (2 pounds), cut into 1/4-inch strips
  • 2 tablespoons olive oil
  • 1 large onion, cut into wedges
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 tablespoon dried basil
  • 1 teaspoon sugar
  • 1/2 to 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • Hot cooked rice

Directions

  • In a large skillet, cook beef in oil until browned, about 4 minutes;
  • drain. Remove and set aside. In the same skillet, saute onion,
  • peppers and garlic in butter until crisp-tender. Add tomatoes and
  • seasonings; mix well. Return meat to pan; bring to a boil. Reduce
  • heat; cover and simmer for 35-40 minutes or until meat is tender.
  • Serve over rice. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 375 calories, 23 g fat (9 g saturated fat), 109 mg cholesterol, 377 mg sodium, 11 g carbohydrate, 2 g fiber, 31 g protein.