Rioja Beef With Chickpeas, Peppers and Saffron

Colorful peppers brighten this hearty stew flavored with Spanish red wine (don't forget to save some wine to serve along with dinner)!

• Ready In: 2 hrs 25 mins
• 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 1/2ounce) can crushed tomatoes
• 2 (16 ounce) cans chickpeas, drained
• 1 1⁄2 teaspoons orange zest
• 1  orange, juice of
•  water

Directions

1. Adjust oven rack to lower-middle position; preheat to 450 degrees. Heat 6-quart Dutch oven over low.
2. Toss meat and 1 T. oil in bowl. Season with 1/2 t. salt and 1/4 t. pepper.
3. Add 1 T. oil to Dutch oven; heat on medium-high. Add peppers; cook, stirring, until browned, 3 minutes. Remove.
4. Working in 2 batches, add meat and sear, turning once, until browned, 5-6 minutes per batch. Return to bowl.
5. 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.
6. 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.
7. 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.