Toss a jar of roasted red peppers in the slow cooker with just 4 other ingredients and youll get a rich, cozy dinner your family will ask for again tomorrow.

Beef stew is one of those universal comfort foods—nearly every cuisine has its own version, from French boeuf bourguignon to Hungarian goulash. This roasted red pepper beef stew leans a bit Mediterranean, with sweet, smoky peppers and a tomato base, but still feels very Midwestern in its heartiness. Roasting the peppers concentrates their natural sugars and adds a gentle smokiness that plays beautifully against rich, slow-simmered beef. If you’re looking for a stew that’s familiar enough for a Tuesday night but interesting enough for company, this is a great one to tuck into your rotation. It’s also a smart way to use jarred roasted red peppers you might have in the pantry, turning a simple beef stew into something with a bit more character and depth.

This roasted red pepper beef stew is lovely ladled over a bowl of buttery mashed potatoes, but it’s equally at home with crusty bread for dunking—think a rustic sourdough or a chewy ciabatta. If you prefer something lighter, serve it over a bed of steamed rice or creamy polenta to catch all the juices. A simple green salad with a bright vinaigrette cuts through the richness nicely; I like mixed greens with thinly sliced red onion and a lemony dressing. For a more Mediterranean angle, add a side of roasted vegetables—zucchini, eggplant, or carrots—or a small plate of marinated olives and feta. Leftovers also make a great topping for baked potatoes or can be spooned into bowls and finished with a dollop of plain yogurt or sour cream for contrast.

Servings: 4–6 servings

2 lbs (900 g) beef chuck, cut into 1 1/2-inch cubes
1 1/2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
2–3 tbsp olive oil, divided
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp dried thyme (or 3–4 sprigs fresh thyme)
1/4 tsp crushed red pepper flakes (optional, for gentle heat)
1 cup (240 ml) dry red wine (or beef broth, see variations)
4 cups (960 ml) beef broth, low-sodium
1 bay leaf
2 large roasted red bell peppers, peeled and seeded, chopped (about 1 1/2 cups; jarred is fine, drained)
3 medium carrots, peeled and sliced into 1/2-inch rounds
2 medium Yukon Gold potatoes, cut into 1-inch chunks
1 tbsp red wine vinegar or sherry vinegar (to finish)
2 tbsp chopped fresh parsley, for garnish

Pat the beef dry with paper towels and season evenly with the 1 1/2 teaspoons of kosher salt and 1 teaspoon of black pepper. Drying the meat helps it brown rather than steam.

In a large, heavy-bottomed pot or Dutch oven, heat 1–2 tablespoons of olive oil over medium-high heat. Working in batches to avoid crowding, sear the beef on all sides until deeply browned, 3–4 minutes per side. Add more oil as needed between batches. Transfer browned beef to a plate and set aside.

Reduce the heat to medium. In the same pot, add the diced onion and a small pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 5–7 minutes. If the bottom of the pot looks very dry, add a splash of oil or a tablespoon of water to help loosen the browned bits.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the tomato paste, smoked paprika, oregano, thyme, and crushed red pepper flakes (if using). Cook this mixture for 1–2 minutes, stirring frequently, until the tomato paste darkens slightly in color; this step helps develop a deeper, sweeter flavor.

Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon—those are packed with flavor. Let the wine simmer for 2–3 minutes to reduce slightly and cook off the sharp alcohol notes.

Return the browned beef and any accumulated juices to the pot. Add the beef broth, bay leaf, and chopped roasted red peppers. Stir to combine. The liquid should just cover the meat; add a bit more broth or water if needed.

Bring the stew up to a gentle simmer over medium-high heat, then reduce the heat to low, cover, and cook for about 1 1/2 hours, maintaining a quiet simmer. Stir occasionally to ensure nothing is sticking to the bottom.

After 1 1/2 hours, add the sliced carrots and potato chunks to the pot. Stir, re-cover, and continue to simmer for another 30–40 minutes, or until the beef is very tender and the vegetables are cooked through but not falling apart.

Once everything is tender, remove the bay leaf. Stir in the red wine vinegar or sherry vinegar; this small hit of acidity brightens the stew and keeps it from tasting flat. Taste and adjust seasoning with additional salt and pepper as needed.

Let the stew rest off the heat for about 10 minutes before serving; this allows the flavors to settle and the sauce to thicken slightly. Ladle into warm bowls, garnish with chopped fresh parsley, and serve with your choice of sides.

For a smokier profile, use fire-roasted red peppers and increase the smoked paprika to 1 1/2 teaspoons; a small piece of chopped Spanish chorizo sautéed with the onions also adds depth. If you prefer to skip the wine, simply replace it with additional beef broth and add an extra teaspoon of vinegar at the end to restore some brightness. To lean more Mediterranean, stir in a handful of pitted Kalamata olives during the last 10 minutes of cooking and finish with a drizzle of good extra-virgin olive oil. For a creamier, slightly milder stew, blend half of the roasted red peppers with a ladleful of broth until smooth, then stir this puree into the pot at the start of simmering. You can also swap the potatoes for cooked chickpeas for a lighter, legume-forward version, or add a handful of baby spinach right at the end so it just wilts. This stew holds up well to advance prep—like most braises, the flavors deepen overnight—so it’s an excellent make-ahead dish for busy weeknights or casual entertaining.