1. Adjust oven rack to lower-middle position; preheat to 450 degrees. Heat 6-quart Dutch oven over low. 2. Toss meat and 1 T. oil in bowl. Season with 1/2 t. salt and 1/4 t. pepper. 3. Add 1 T. oil to Dutch oven; heat on medium-high. Add peppers; cook, stirring, until browned, 3 minutes. Remove. 4. Working in 2 batches, add meat and sear, turning once, until browned, 5-6 minutes per batch. Return to bowl. 5. Add remaining oil to pot; add onion. Cook, stirring, until softened, 4-5 minutes. Add garlic, paprika, cumin, and saffron; cook, stirring, 1 minutes. Whisk in flour, then broth, wine and tomatoes. 6. Return beef to pot. Cover with foil, then lid and set over medium-high heat until bubbly. Transfer pot to oven; cook 1-1/2 hours. 7. Remove from oven; set over low heat. Remove foil; add peppers, chickpeas, zest, juice, and about 1 cup water, if necessary, to make gravy. Cover; simmer for 5 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
