change of Plans Beef Stew |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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I came up with this recipe when I had some stewing beef to use up, but DH forgot to bring home the carrots I would have used in regular stew with potatoes. The result? A surprisingly easy and tasty alternative that I may go for even when I do have regular stew ingredients in the house. This would be delicious with mushrooms, which I didn't have at the time either, with a side of warm garlic bread...time to go stock my pantry! Ingredients:
2 tablespoons extra virgin olive oil |
1 tablespoon garlic, chopped (i use jarred) |
1 large onion, halved lengthwise and sliced |
1 1/2-2 lbs lean stewing beef, cut in bite-size pieces |
1/4 cup worcestershire sauce |
1 large red pepper, sliced |
1 large green pepper, sliced |
1 large zucchini, sliced |
1 (28 ounce) can diced tomatoes, with juice |
1 (28 ounce) can crushed tomatoes |
1 teaspoon italian seasoning |
1/2-1 teaspoon crushed red pepper flakes (optional) |
salt and pepper |
1 cup beef broth |
3/4-1 cup uncooked rice |
parmesan cheese (optional) |
Directions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and saute until softened, 2-3 minutes.
2. Add the beef and Worcestershire sauce and cook, stirring until browned on all sides.
3. Add the red and green peppers and zucchini and cook until softened, 3 minutes more.
4. Add both cans of tomatoes, italian seasoning, chili flakes and salt and pepper. Bring to a boil and reduce heat to medium-low. Cook partially covered for 2 hours or until meat is tender. The mixture should be bubbling gently. Stir occasionally.
5. After 2 hours, add the beef broth and rice. Return to bubbling gently. Cover completely and let simmer 30 minutes more.
6. Spoon into bowls and sprinkle with parmesan cheese, if desired.
7. Enjoy!
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