It's getting cold out, so this stew is sure to warm you up. My mom used to make this when we were kids. It's not a difficult recipe and cooks in a little over an hour. You can even begin the recipe in a pan and then transfer the stew to a crockpot to finish slow cooking all day, leaving the meat soft and tender. You can serve it over rice, noodles, quinoa, or just enjoy it plain. Here's to winter. Enjoy!
Ingredients:
1.5-2 pounds beef or veal, cubed
1 cup flour
4 tablespoons olive oil
2 bell peppers, coarsely chopped
1 onion, coarsely chopped
2 cups carrots, peeled and chopped
1 cup sweet peas (canned, fresh, or frozen is fine)
15 oz can tomato puree
1 cup wine (red or white)
2 cups beef or vegetable stock
2 cups water
Salt and pepper to taste
Preparation:
Roll beef in flour and shake extra off so the beef is coated. Set aside. In a large stockpot, sauté onions in olive oil until soft, about 3-5 minutes. Add beef and sauté until brown, about 8-10 minutes. Add wine and veggies and sauté another 5 minutes. Add tomato purée, water, and stock, stir. Bring the mixture to a boil. Cover and simmer for 45 mins or until the beef is tender and the stew is thick, stirring occasionally. (you can also cook in crockpot all day or slow cook in pot for a few hours over very low heat). Add peas and salt and pepper to taste. Serve warm over rice, noodles, bread, or plain.
