Rioja Beef With Chickpeas, Peppers and Saffron
photo by JackieOhNo!
- Ready In:
- 2hrs 25mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 3 lbs boneless beef chuck, cut into 1-1/2-2-inch cubes, patted dry
- 3 tablespoons oil
- salt and pepper, to taste
- 1 large yellow pepper, cut in 6 pieces
- 1 large red pepper, cut in 6 pieces
- 1 onion, chopped
- 3 large garlic cloves, minced
- 2 tablespoons sweet paprika
- 1 tablespoon ground cumin
- 1⁄4 teaspoon saffron thread
- 3 tablespoons flour
- 1 cup chicken broth
- 1 cup dry red wine (Spanish Rioja)
- 1 (14 1/2 ounce) can crushed tomatoes
- 2 (16 ounce) cans chickpeas, drained
- 1 1⁄2 teaspoons orange zest
- 1 orange, juice of
- water
directions
- Adjust oven rack to lower-middle position; preheat to 450 degrees. Heat 6-quart Dutch oven over low.
- Toss meat and 1 T. oil in bowl. Season with 1/2 t. salt and 1/4 t. pepper.
- Add 1 T. oil to Dutch oven; heat on medium-high. Add peppers; cook, stirring, until browned, 3 minutes. Remove.
- Working in 2 batches, add meat and sear, turning once, until browned, 5-6 minutes per batch. Return to bowl.
- Add remaining oil to pot; add onion. Cook, stirring, until softened, 4-5 minutes. Add garlic, paprika, cumin, and saffron; cook, stirring, 1 minutes. Whisk in flour, then broth, wine and tomatoes.
- Return beef to pot. Cover with foil, then lid and set over medium-high heat until bubbly. Transfer pot to oven; cook 1-1/2 hours.
- Remove from oven; set over low heat. Remove foil; add peppers, chickpeas, zest, juice, and about 1 cup water, if necessary, to make gravy. Cover; simmer for 5 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Absolutely delicious! I did this with deer as we don't really eat beef and it was perfect, the meat just fell apart in your mouth. We had it with fresh bread, there were no leftovers even though it was more than enough for both of us. I cut the recipe in half, but next time will make the full recipe so I have and wonderful lunch then next day because I imagine it can only be better the next day. Thanks for sharing! Made for ZWT 8.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!