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á-25400

Hearty Beef and Tomato Stew

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Ingredients

  • 2 teaspoons olive oil
  • 2 pounds sirloin steak, trimmed and cut into 1/2-inch cubes
  • 1 cup finely chopped onion (about 1 medium)
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 1/2 cups fat-free, less-sodium beef broth
  • 4 cups cubed red potato (1 1/2 pounds)
  • 2 cups sliced carrot
  • 3/4 cup pinot noir or other spicy dry red wine
  • 2 teaspoons chopped fresh thyme
  • 1 (16-ounce) package frozen pearl onions
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 1 rosemary sprig
  • 1 bay leaf
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh parsley

Details

Preparation

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes or until browned, stirring frequently. Remove beef from pan, reserving 1 tablespoon of drippings in pan. Add onion and garlic to pan; sauté 2 minutes or until onion begins to brown. Add tomato paste; cook 1 minute, stirring frequently. Add broth; bring to a boil. Return meat to pan. Add potato and next 7 ingredients (through bay leaf); bring to a simmer. Cover and cook 1 hour and 15 minutes or until vegetables are tender, stirring occasionally. Discard rosemary and bay leaf. Stir in salt and pepper. Top with parsley.

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