Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
- 3-4 Tbsp olive oil
- 2 to 2-1/2 lbs. beef stew meat in chunks
- 2 garlic cloves
- 2 yellow onions, peeled and chopped
- 1 can (28 oz) stewed tomatoes
- 1/2 cup white wine
- 2 roasted red peppers
- 2 sprigs parsley
Preparation:
This beef tomato stew recipe makes 4-5 servings as a main course.
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!)
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 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.
Serving Suggestion: Serve with fried potatoes or white rice.
