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. 😉
Pepperoncini Beef Stew
- 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
- 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.