Beef with Sweet Peppers Recipe

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Beef with Sweet Peppers Recipe
Beef with Sweet Peppers Recipe photo by Taste of Home
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Beef with Sweet Peppers Recipe

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5 1 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Beef with Sweet Peppers in Quick Cooking March/April 2001, p61

Nutritional Facts

1 cup: 375 calories, 23g fat (9g saturated fat), 109mg cholesterol, 377mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 31g protein.

  • 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
  1. 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.
Originally published as Beef with Sweet Peppers in Quick Cooking March/April 2001, p61

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bethar User ID: 3343351 116122
Reviewed May. 27, 2009

"This is a GREAT recipe although I usually modify it as I'm learning to cook with with cheaper cuts of meat (patio steaks, etc.). Some of the other modifications I normally use are (1)use only green peppers in it, (2)cook it for at least 2 hours or so in the final cooking, (3)use only 1.5 lbs of meat for six serving, (4)use three cans of diced/crushed/stewed tomatoes, again to help tenderize the meat, and (5)play around with the spices...basil, garlic, salt, pepper, italian seasoning, etc.

This is a VERY easy recipe...uses things on hand...tastes great...and can be done VERY cost-efficiently. Thanks so much for sharing!!!"

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