Rioja Beef With Chickpeas, Peppers And Saffron - cooking recipe

Ingredients

3 lbs boneless beef chuck, cut into 1-1/2-2-inch cubes, patted dry
3 tablespoons oil
salt and pepper, to taste
1 large yellow pepper, cut in 6 pieces
1 large red pepper, cut in 6 pieces
1 onion, chopped
3 large garlic cloves, minced
2 tablespoons sweet paprika
1 tablespoon ground cumin
1/4 teaspoon saffron thread
3 tablespoons flour
1 cup chicken broth
1 cup dry red wine (Spanish Rioja)
1 (14 1/2 ounce) can crushed tomatoes
2 (16 ounce) cans chickpeas, drained
1 1/2 teaspoons orange zest
1 orange, juice of
water

Preparation

Adjust oven rack to lower-middle position; preheat to 450 degrees. Heat 6-quart Dutch oven over low.
Toss meat and 1 T. oil in bowl. Season with 1/2 t. salt and 1/4 t. pepper.
Add 1 T. oil to Dutch oven; heat on medium-high. Add peppers; cook, stirring, until browned, 3 minutes. Remove.
Working in 2 batches, add meat and sear, turning once, until browned, 5-6 minutes per batch. Return to bowl.
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.
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.
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.