Rioja Beef With Chickpeas, Peppers And Saffron

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs 25 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.