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Nutritional Guidelines (per serving) | |
---|---|
669 | Calories |
33g | Fat |
25g | Carbs |
64g | Protein |
Nutrition Facts | |
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Servings: 4 to 5 | |
Amount per serving | |
Calories | 669 |
% Daily Value* | |
Total Fat 33g | 42% |
Saturated Fat 10g | 49% |
Cholesterol 183mg | 61% |
Sodium 151mg | 7% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 5g | 18% |
Protein 64g | |
Calcium 125mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Chunks of beef (or veal) cooked until tender in tomatoes, onion, garlic, and red peppers make this an easy beef tomato stew. Although you might think of this as a wintery beef tomato stew, it is a great dish for any time of year. We recommend making it a day ahead of time and reheating it just before serving. This will mellow the tomato sauce and it actually tastes better! It's also a great way to use leftover grilled meat.
Ingredients
- 3 to 4 tbsp. olive oil
- 2 to 2-1/2 lbs. (1 kg.) beef stew meat (in chunks)
- 2 large garlic cloves
- 2 yellow onions (peeled and chopped)
- 1 can (28 oz.) stewed or crushed tomatoes or 5-6 large, fresh, ripe juicy tomatoes
- 1/2 cup white wine or 1/4 cup brandy
- 2 roasted red peppers
- 2 sprigs parsley
Steps to Make It
Note: You’ll need a wooden or plastic mortar and pestle for this recipe. Why use a mortar and pestle? Using a pestle in a downward circular motion to force ingredients against the surface of the mortar and smashing it will release more flavor than using a food processor. (It doesn’t use electricity and it’s easier to clean, too!)
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Gather the ingredients.
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In a large pot, heat 2 tablespoons of olive oil over medium heat.
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When hot, add beef and stir to brown on all sides. Make sure that the beef does not stick to the pan. Add olive oil if necessary.
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Add the chopped onions and sauté on medium to low heat for 5 minutes or so. Add the crushed tomatoes and let cook for 5 minutes.
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While the beef and tomatoes are cooking, peel the garlic and smash it in the mortar with the parsley. Add a bit of the white wine and swish to clean any garlic and parsley that may be stuck to the inside.
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Pour contents of mortar and rest of white wine into the pot. Slice the red pepper in half and add to the pot.
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Stir well. Cover loosely and simmer until the meat is softened. This may take 30-40 minutes. Keep a close eye on the sauce and if it thickens too much, add a small amount of water.
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Serve with home-fried potatoes or white rice and enjoy!
Tip
If Using a Pressure Cooker: Instead of simmering 30 to 40 minutes in the pot, cook in a pressure cooker for 25 minutes.
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