Hearty Beef and Tomato Stew
By á-2346
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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
Servings 8
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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