Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
As the weather starts to cool, hearty, soupy stews come to mind. That's a good thing. Getting stuck in a rut, however, is not. That's why it's nice to switch things up—in this case with a smoky, Spanish-tinged take on beef stew, one that incorporates piquillo peppers and warming pimentón.
I like to cook this version slow and low. It can even be done in the oven overnight, cooled and refrigerated until you're ready to reheat and serve. The flavors will only strengthen. If you want to skip the meat-browning stage, feel free. It'll be tasty just the same, only you should expect a little less depth in the end result.
By finishing it with a dollop of tangy sour cream, the stew hits all the right notes.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.