PEPPERONCINI BEEF STEW

I picked up a pound of pepperoncini peppers today for a whopping $1. I pickled a jars’ worth and wanted to make something with the remaining. As I’d just picked up a couple pounds of stew pieces yesterday, I thought I would go with an Italian inspired simple stew with lots of fresh oregano. The peppers just about disappeared, but added a pleasant flavor. Keeping it low carb, I didn’t add a roux or flour the beef pieces. It still tasted marvelous and using low carb garlic toast, the juices were sopped up and disappeared quickly.

The rub I mention in the recipe is my all purpose rub, another staple that I keep big jars of on hand.

I just wanted to note that in the below picture, the red is actually bacon and not undercooked meat. 😉

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Pepperoncini Beef Stew

Ingredients

• 5 slices bacon cut into small pieces
• 1/4 cup fresh oregano
• 1 heaping tablespoon of dried Sicilian oregano
• 4-6 pepperoncini peppers chopped small
• 1 onion chopped
• 5 cloves garlic roughly minced
• 1 cup vegetable stock
• 1 cup beef stock
• 2 cups of white mushrooms cleaned and halved
• 2 lbs baron of beef cubed
• All purpose rub
• 2 tablespoons concentrated tomato paste

Instructions

• Starting with a cold (large frying) pan, render the bacon pieces down to almost crispy.
• Turn the heat down to medium and add the onions. Stirring often so they don't brown.
• As they begin to soften, add the garlic and peppers. Stirring often.
• As the onions begin to turn translucent, add the mushrooms.
• Once the mushrooms have started to turn brown, remove from the pan and put into the dutch oven.
• Heavily dust the cubes of beef with rub and, in batches, brown them in the frying pan (I keep a small container of bacon fat to add to the pan for when it gets a bit dry), and place in the dutch oven.
• Deglaze the pan with a bit of stock and add to the dutch oven. Add the fresh and dried oregano, S&P to taste, the remaining stock and the tomato paste. Stir to mix.
• Put the lid on the dutch oven and bake for 1 1/2 hours at 350°F.

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