20-Min Basque Beef Stew
Axoa stripped to its essence: tender beef, peppers, and tomato in a rustic Basque sauce, ready in 20 minutes. Serve over rice or crusty bread.
- Total time
- 22 min
- Servings
- 4
- Calories
- 380
- Protein
- 38g
Ingredients
- 1.5 lb beef sirloin or chuck, cut into 1-inch cubes
- 1 large red bell pepper, sliced into 1/2-inch strips
- 1 medium yellow onion, sliced into half-moons
- 2 tbsp tomato paste
- ¾ cup red wine or beef stock
- ½ cup roasted red peppers, jarred, chopped
- 1 tsp smoked paprika
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Brown beef in batches without stirring, 2 minutes per side, then transfer to a plate.
- 3
Sauté onion and fresh bell pepper strips until soft, about 4 minutes, then stir in tomato paste and paprika.
- 4
Pour in wine and stock, scrape up any browned bits, then return beef and add jarred roasted peppers.
- 5
Simmer uncovered for 8–10 minutes until beef is tender and sauce coats the back of a spoon.
- 6
Season with salt and pepper. Serve over rice, polenta, or crusty bread.
Tools you’ll need
- 12-inch heavy-bottomed skillet
- wooden spoon
- measuring cups and spoons
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