Smoky Chicken & Sirloin Pepper Stew

Seared sirloin strips and tender chicken simmered in a smoky paprika broth with browned mushrooms, sweet onion and red peppers.

dinner · 1 serving · per serving: 503 cal, 62 g protein, 13 g carbs, 22 g fat

Ingredients

• 130 g boneless skinless chicken breast, cut into 1-inch pieces
• 120 g top sirloin steak, trimmed, cut into thin strips
• ¼ cup onion, chopped
• 1 ½ cups white mushrooms, sliced
• ½ cup red bell pepper, chopped
• 1 ¼ cups chicken broth
• 1 tbsp beef tallow

Steps

1. Pat 120 g sirloin and 130 g chicken dry, then season both with salt, black pepper and smoked paprika.
2. Melt 1 ½ tsp beef tallow in a 10-inch heavy pot over medium-high heat and sear the sirloin strips for 1 to 2 minutes until browned; transfer to a plate.
3. Add the chicken to the pot and brown for 3 to 4 minutes, turning once, then move it to the plate with the beef.
4. Melt the remaining 1 ½ tsp beef tallow, add 1 ½ cups mushrooms and cook undisturbed for 3 minutes, then stir and cook 2 to 3 minutes more until golden.
5. Add ¼ cup onion and ½ cup red pepper and cook for 4 minutes until softened, then stir in minced garlic, thyme and 1 teaspoon smoked paprika for 30 seconds.
6. Pour in 1 ¼ cups chicken broth, scraping up the browned bits, add a bay leaf and return the chicken (not the beef) to the pot.
7. Simmer gently, partly covered, for 15 minutes until the chicken is cooked through and the broth has reduced slightly.
8. Return the sirloin and its juices to the pot and simmer 1 to 2 minutes just to heat through.
9. Remove the bay leaf, add a splash of red wine vinegar, season with salt and pepper, and serve sprinkled with chopped fresh parsley.

Shared by Matthew on 2026-10-17