Hearty Beef and Tomato Stew

Hearty Beef and Tomato Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • * 2 teaspoons olive oil

  • * 2 pounds sirloin steak, trimmed and cut into ½-inch cubes

  • * 1 cup finely chopped onion (about 1 medium)

  • * 3 garlic cloves, minced

  • * 1 tablespoon tomato paste

  • * 1½ cups fat-free, less-sodium beef broth

  • * 4 cups cubed red potato (1½ pounds)

  • * 2 cups sliced carrot

  • * ¾ 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

  • * ¾ teaspoon freshly ground black pepper

  • * ½ cup chopped fresh parsley

Directions

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.


Nutrition

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