Lemon, Peppers, & Paprika Beef Stew with Tomato Bourbon Gravy


2 lbs stew meat

1 ½ orange bell peppers cut into strips

1/3 red onion cut into thin strips

3 large garlic cloves sliced thin

2 Knorr Tomato Bouillon Cubes

1 heaping t smoked paprika

1 heaping t Montreal Steak Seasoning

1 ½ t kosher salt, ½ t black pepper

2 t Worcestershire sauce

3 T olive oil

1/3 C Sweetened bourbon (Like American Honey. Or any bourbon will work) can substitute a good beef stock

4 C water

1 lemon, thinly sliced, seeds removed

Handful of chopped cilantro for garnish


  • Bring stew meat to room temperature. Pat dry with paper towels.
  • Heat a large Dutch oven to high. Add olive oil and let heat until almost smoking point. Add meat and let sear, stirring until there is a bit of caramelization on the meat. But not cooked through. Add the peppers, onions, and garlic. Toss until onions start to become fragrant, about 1-2 minutes.
  • Add the smoked paprika, Montreal Steak Seasoning, salt, pepper, and Worcestershire sauce. Stir in. Deglaze with bourbon or beef stock. Stir to lift bits of frond off the bottom of the pan. Add the water and bring to boil then add the 2 bouillon cubes and stir to begin to let them dissolve.
  • When it comes to a bubble again, nestle the thinly sliced lemon pieces over the stew. Cover and let simmer for 90 minutes, stirring every 20 – 30 minutes.

Serve over mashed potatoes or rice and garnish with cilantro. Note that simmering the lemons makes then soft and edible. They are comfortably tangy, but not sour, bringing the dish to life. Don’t skip this step!


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