|Nutritional Guidelines (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 5g||18%|
|*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.
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!)
Gather the ingredients.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
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.
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.
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.
Pour contents of mortar and rest of white wine into the pot. Slice the red pepper in half and add to the pot.
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.
Serve with home-fried potatoes or white rice and enjoy!
If Using a Pressure Cooker: Instead of simmering 30 to 40 minutes in the pot, cook in a pressure cooker for 25 minutes.