Beef Pepper Roast Recipe

Name: The Taste of Kerala restaurants Beef Pepper Roast Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs beef chuck roast, trimmed and cut into 1-1.5 inch cubes; 1.5 tsp kosher salt; 2 tsp black pepper, freshly ground; 3 tbs soy sauce; 1 tbs worcestershire sauce; 2 tbs olive oil; 3 tbs garlic, minced (about 3 medium cloves); 1 each yellow onion, large, cut into 1/2-inch wedges; 1 each red bell pepper, seeded and cut into 1-inch strips; 1 each green bell pepper, seeded and cut into 1-inch strips; 14.5 oz crushed tomatoes (canned); 1 cup beef broth; 1.5 tbs tomato paste; 1 each bay leaf; 1 tsp dried oregano; 1 tsp smoked paprika; 1 tsp crushed red pepper flakes (optional); 1 tsp cornstarch; 2 tbs cold water; 2 tbs fresh parsley, chopped; 0.5 tsp freshly ground black pepper (for finish)

Inspired by The Taste of Kerala restaurant

Time2h

Serves4

Make Beef Pepper Roast Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Marinade

2 lbs beef chuck roast, trimmed and cut into 1-1.5 inch cubes

1 1/2 tsp kosher salt

2 tsp Black pepper, freshly ground

3 tbs Aged soy sauce

1 tbs Original Worcestershire Sauce

2 tbs olive oil

3 tbs garlic, minced (about 3 medium cloves)

Vegetables & Aromatics

1 each yellow onion, large, cut into 1/2-inch wedges

1 each red bell pepper, seeded and cut into 1-inch strips

1 each green bell pepper, seeded and cut into 1-inch strips

14 1/2 oz crushed tomatoes (canned)

1 cup beef broth

1 1/2 tbs tomato paste

1 each bay leaf

Seasoning & Thickening

1 tsp Dried oregano

1 tsp Smoked paprika

1 tsp crushed red pepper flakes (optional)

1 tsp Cornstarch

2 tbs cold water

Finishing

2 tbs Fresh parsley, chopped

1/2 tsp freshly ground black pepper (for finish)

Method

Beef and Marinade

Prepare and Marinate Beef

Pat the beef cubes dry with paper towels. In a large bowl combine kosher salt, 2 tsp freshly ground black pepper, soy sauce, worcestershire sauce, 2 tablespoons olive oil and minced garlic. Add the beef cubes and toss to coat. Let marinate at room temperature for 20 minutes or refrigerate for up to 2 hours (if refrigerating, bring back to room temperature 30 minutes before cooking).

Heat a large heavy-bottomed Dutch oven or skillet over medium-high heat until shimmering. Add 1 tablespoon olive oil (reserve remaining in bowl) and brown the beef in batches so pieces sear without crowding, about 2-3 minutes per side until a deep brown crust forms. Transfer browned beef to a plate and set aside. Deglaze the pan with 1/4 cup beef broth if fond is sticking, scraping with a wooden spoon to incorporate browned bits.

Vegetables & Aromatics

Reduce heat to medium. Add the onion wedges to the same pot and sauté for 4-5 minutes until starting to soften and edges are translucent, stirring to pick up browned bits. Add the red and green bell pepper strips and continue to cook 3 minutes more until peppers begin to soften but retain some bite.

Stir in the tomato paste and cook 1 minute to remove raw flavor. Add crushed tomatoes, remaining beef broth (to total 1 cup), bay leaf, dried oregano, smoked paprika and optional crushed red pepper flakes. Stir to combine and bring to a gentle simmer.

Return the browned beef and any accumulated juices to the pot, nestling the pieces into the sauce. Bring the mixture back to a simmer, then reduce heat to low, cover partially with lid, and simmer gently for 1 hour 15 minutes to 1 hour 30 minutes, stirring occasionally, until beef is fork-tender and sauce has reduced and concentrated.

Seasoning & Thickening

Remove the bay leaf. Taste the sauce and adjust seasoning with additional salt and the remaining 1/2 teaspoon black pepper if desired. If the sauce is thinner than you like, whisk the cornstarch with the 2 tablespoons cold water until smooth, then slowly stir into the simmering pot. Cook uncovered over medium-low heat 3-5 minutes until sauce has thickened and glosses the beef.

Finishing

Turn off heat and stir in chopped parsley. Let rest 5 minutes to allow flavors to meld. Finish with an extra grind of fresh black pepper to taste.

Serve the beef pepper roast hot over mashed potatoes, rice, or buttered noodles. Spoon plenty of sauce over the beef. Leftovers keep covered in the refrigerator for 3-4 days.