Lean, flavorful rump roast is an excellent choice for this stew, but you can use any well-trimmed beef stew meat. Serve with egg noodles or try with other delicious options such as boiled or mashed potatoes, rice or polenta.
Ingredients
Exclusively for Prime members in select ZIP codes.
Method
Heat oil in a large Dutch oven or saucepot over medium-high heat.
Sprinkle beef with salt and add half to the pot; cook, stirring frequently, until browned, about 5 minutes.
With a slotted spoon, transfer beef to a bowl.
Repeat with remaining beef.
Reduce heat to medium and combine onions and garlic in the pot.
Cook, stirring, until onions are softened, about 5 minutes.
Stir in bell peppers, paprika and cayenne, then add broth and tomatoes and bring to a boil.
Return beef to the pot, lower heat, cover and simmer until beef is very tender, 2 1/2 to 3 hours.
Serve in bowls, topped with dollops of yogurt.
Nutritional Info
Serving Size
Calories
300
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.