Rustic Beef Stew
Replace just a few ingredients in your typical beef stew recipe and you'll have...
Serving size: 8
Ingredients:
4 cups beef broth
2 pounds beef chuck pot roast cut in 1-inch cubes
4 cloves minced garlic
3 tablespoons flour
2 tablespoons canola oil
1 tablespoon Worcestershire sauce
1 large shallot, diced
1 (16-ounce) jar fire roasted red bell peppers
4 sliced carrots
3 stalks sliced celery
1 (10 1/2-ounce) can cream of mushroom soup
1 (6-ounce) can tomato paste
pepper, to taste
Kosher salt, to taste
Directions:
Place flour in a large bowl and toss beef until coated.
Heat 1 tablespoon olive oil in a large Dutch oven over medium heat, and, working in batches, brown beef. Set aside.
Add diced shallot and cook for 2-3 minutes or until softened.
Add garlic, stirring frequently for 1 minute or until fragrant.
Mix in fire-roasted bell peppers, tomato paste, beef broth, Worcestershire, and browned beef, stirring to pick up additional flavor from the beef bits. Bring to a boil, then reduce heat and cover for 1 hour.
After 1 hour, stir in cream of mushroom soup and continue cooking for 30 minutes.
Ladle into serving bowls and serve with a side of crusty bread. Enjoy!
Source: 12tomatoes.com
Heat 1 tablespoon olive oil in a large Dutch oven over medium heat, and, working in batches, brown beef. Set aside.
Add diced shallot and cook for 2-3 minutes or until softened.
Add garlic, stirring frequently for 1 minute or until fragrant.
Mix in fire-roasted bell peppers, tomato paste, beef broth, Worcestershire, and browned beef, stirring to pick up additional flavor from the beef bits. Bring to a boil, then reduce heat and cover for 1 hour.
After 1 hour, stir in cream of mushroom soup and continue cooking for 30 minutes.
Ladle into serving bowls and serve with a side of crusty bread. Enjoy!
Source: 12tomatoes.com