The Dish with Anita: Vegetable beef stew - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Vegetable beef stew

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SAN DIEGO (CBS 8) - This is a one-pot meal that warms you up quite nicely on cold winter nights, and can be made with just about any kind of meat or even without meat for a vegetarian dish. Enjoy!


1 1/2 lbs stewing beef

2 tsp sea salt

1 tsp fresh ground black pepper

2 tsp paprika

1 1/2 tsp cumin

3 to 4 tbsp flour

4 tbsp olive oil, divided

2 cloves garlic minced

4 to 6 sprigs fresh thyme tied into a bundle with cooking twine

2 bay leaves

3 tbsp tomato paste

1/3 cup good red wine (if you would not drink it then don't cook with it)

1-16 oz can Hunts Petite diced tomatoes

3 cups low sodium beef stock, heated

1 lg onion

3 celery stalks

3 large carrots peeled

2 medium to lg white rose potatoes

1/4 cup rough chopped flat leaf parsley


Wash and peel all of the vegetables except for the potatoes (leave skins on) and cut all of the vegetables into 1 1/2- to 2-inch chunks. Place in a bowl, cover and set aside.

Cut stewing beef into 1 1/2- to 2-inch chunks and season with the salt, pepper, paprika and cumin. Toss with the flour to coat.

Place 2 tbsp olive oil in Dutch oven or large heavy bottom stock pot and heat to high. Place half of the meat in a even layer in the bottom of heated pot. Brown meat on all sides; once meat has developed a nice crusty brown exterior remove from pot and place in a clean bowl. Add remaining oil and brown next batch of meat. Once the second batch is done return first batch to the pot, reduce heat to medium high and add minced garlic, bundle of thyme, bay leaves and tomato paste. Continue to cook and stir, making sure to scrape any brown bits from the bottom of the pot, making sure all the contents of the pot are thoroughly combined. Next, stir in the red wine. At this point the mixture should be very thick. Cook for 10 minutes then add the entire can of diced tomatoes and heated beef stock and stir to combine. Bring contents of the pot to a boil for about 10 to 15 minutes, stirring constantly.

Reduce heat to a simmer, cover pot with a lid and cook for 30 to 45 minutes, stirring occasionally. Once meat is very tender, add vegetables and stir to combine. Increase heat to medium, cover and continue to cook until vegetables are tender but not mushy. Adjust seasonings to taste and serve with warm crusty rustic bread.

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