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Beef and Bell Pepper Stew w/ Feta Cheese

List of Ingredients



3 T. olive oil
1 3/4 lb. stew meat, cut into 1 inch pieces
1 large onion, chopped
2 c. canned crushed tomatoes with added puree
1 1/2 c. (or more) beef stock or canned broth
1 T. tomato paste
1 red bell pepper, seeded, cut into 1/2 inch wide strips
1 green bell pepper, seeded, cut into 1/2 inch wide strips
1 c. crumbled feta cheese (about 3 1/2 oz.)






3 T. olive oil
1 3/4 lb. stew meat, cut into 1 inch pieces
1 large onion, chopped
2 c. canned crushed tomatoes with added puree
1 1/2 c. (or more) beef stock or canned broth
1 T. tomato paste
1 red bell pepper, seeded, cut into 1/2 inch wide strips
1 green bell pepper, seeded, cut into 1/2 inch wide strips
1 c. crumbled feta cheese (about 3 1/2 oz.)







Recipe



Heat oil in heavy large Dutch oven over medium high heat. Season meat with salt and pepper. Add to Dutch oven; saute until brown on all sides, about 5 minutes. Using slotted spoon, transfer meat to large bowl. Add onion to dutch oven; saute until tender, about 5 minutes. Return meat to dutch oven. Stir in tomatoes, 1 1/2 c. stock, and tomato paste. Reduce heat, cover and simmer until meat is almost tender, stirring occasionally, about 1 hour 15 minutes.

Add bell peppers. Cover and simmer until meat and peppers are tender, about 15 minutes. Season to taste with salt and pepper.

Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.

Ladle stew into bowls. Sprinkle with feta cheese. Serves 4.