Three-Pepper Beef Stew

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.

	this recipe	typical
liquid	91%	71%
fat	2%	3%
aromatics	22%	23%
salt	0%	0%
thickener	1%	1%
vegetables and beans	73%	91%
collagen idx	0.8	0.8
marbling idx	0.8	0.5

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon canola oil
244 g	4 medium carrots, cut into 1 inch pieces
80 g	2 stalks celery, cut into 1-inch pieces
150 g	1 large onion, chopped
18 g	6 cloves garlic, minced or 1 tablespoon minced garlic
907 g	2 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
397 g	1.75 cups dry red wine or 1 14-ounce can lower-sodium beef broth
397 g	1 14-ounce can lower-sodium beef broth
33 g	2 tablespoons tomato paste
16 g	1 tablespoon Worcestershire sauce
6 g	2 to 3 teaspoons bottled cayenne pepper sauce
1 g	1/4 to 1/2 teaspoon crushed red pepper
340 g	2 large potatoes, unpeeled, cut into 1-inch pieces
	2 medium red sweet peppers, cut into 1-inch pieces
30 g	2 tablespoons cold water
8 g	1 tablespoon cornstarch

Method: 4 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“When I tell you the smell that was coming from my kitchen while making this… salivating. The flavors are well soaked into all of the ingredients- I did substitute the wine for another box of organic low sodium beef broth. I also added this over brown rice. I w” — a cook, 5★