This is not spicy.
4 cups beef broth
2 pounds beef chuck, cut in 1-inch cubes
3 cloves garlic, minced
3 tablespoons flour
2 tablespoon canola oil
1 tablespoon Worcestershire
1 shallot, diced
1 (14 oz.) can fire roasted red bell peppers
1 (10 oz.) reduced sodium can cream of mushroom soup
1 (6 oz.) can tomato paste
Kosher salt and pepper, to taste
Step 1: Place flour in a large bowl and toss beef until coated.
Step 2: Heat 1 tablespoon olive oil in a large Dutch oven over medium heat, and, working in batches, brown beef. Set aside.
Step 3: Add diced shallot and cook for 2-3 minutes or until softened.
Step 4: Add garlic, stirring frequently for 1 minute or until fragrant.
Step 5: Mix in fire-roasted bell peppers, tomato paste, beef broth, Worcestershire, and browned beef, stirring to pick up additional flavor from the beef bits. Bring to a boil, then reduce heat and cover for 1 hour.
Step 6: After 1 hour, stir in cream of mushroom soup and continue cooking for 30 minutes.
Step 7: Ladle into serving bowls and serve with a side of crusty bread.
Step 8: Notes: I added 4 carrots and 3 potatoes and cooked the stewin the oven covered at 285-degrees for 2 1/2 hours. Then added about a teaspoon of ren wine vinegar and a little salt or Rick's House Seasoning (just let me know and I can send you some)