The ingredient list may look lengthy, but this recipe involves mostly measuring and adding ingredients to the pot to simmer. To trim prep time, look for prechopped onions in the produce aisle. Serve with crusty slices of a baguette. A double-dose of lycopene comes with tomato paste and canned tomatoes.
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
How to Make It
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.
I enjoyed working with this recipe, after finally finding the pearl onions (Tom Thumb). I took rainyballard's advice and used crushed tomatoes AND diced tomatoes (15 oz. each). I also used the remainder of the beef broth (32 oz.) to loosen the stock; I thought it was too thick. I also simmered the stew for an add'l hour, as the potatoes and carrots were still too firm.
This delicious recipe definitely makes it to a page in my cookbook of proven recipes.
Will make this again and again. I added some yellow squash just because I had some to use but I think any combination of vegetables would work wonderfully. It had full flavor and very satisfying. Did need a little more salt for my taste.
This stew does have a lot of flavor, but the 28-oz can of crushed tomatoes overwhelmed the broth & wine and made the dish taste more like a marinara sauce than a stew. If I make this again, I'll likely substitute the 28-oz can with 15 ounces of diced tomatoes and/or a cup (or smaller can) of crushed tomatoes.
I agree, if you take time & chop all the veggies it doesn't take much time at all to make. I donât add the wine and it still comes out with full flavor. I skip the pearl onions, but add celery. Sometimes I use pork stew meat which is also very good. My husband loves this stew & it tastes even better the next day! Iâve been making it every fall/winter for 2 years & love it!
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