Hearty Beef and Tomato Stew

Hearty Beef and Tomato Stew
Photo by Becky Luigart-Stayner

Ingredients

  • 1 bay leaf
  • 1 teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • 2 pounds sirloin steak, trimmed and cut into 1/2-inch cubes
  • 1 cup finely chopped onion (about 1 medium)
  • ¾ cup pinot noir or other spicy dry red wine
  • 2 teaspoons chopped fresh thyme
  • + 10 more ingredients
    • 3 garlic cloves, minced
    • 1 (16-ounce) package frozen pearl onions
    • 1 rosemary sprig
    • 1 (28-ounce) can crushed tomatoes, undrained
    • 1 tablespoon tomato paste
    • ½ cup chopped fresh parsley
    • 2 cups sliced carrot
    • 1 ½ cups fat-free, less-sodium beef broth
    • 4 cups cubed red potato (1 1/2 pounds)
    • 2 teaspoons olive oil

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, sti...

View full recipe at My Recipes

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