Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 pound boneless lean chuck steak -- cut in 1 1/2" cubes
1/4 teaspoon black pepper
2 cups low sodium beef broth
1 can low sodium crushed or pureed tomatoes -- 1 pound
1 medium stalk celery -- sliced
2 cloves garlic -- minced, divided
1/2 teaspoon fennel seeds -- crumbled
1/2 teaspoon dried basil -- crumbled
1 bay leaf
2 medium yellow onions -- quartered
4 all purpose potatoes -- peeled and cubed
3 medium carrots -- peeled and sliced - 1" thick, about 2 cups
1 cup fresh or thawed frozen peas
3 tablespoons minced fresh basil -- or
2 tablespoons minced parsley -- plus
1 teaspoon dried basil -- crumbled
2 tablespoons low sodium tomato paste |
Preparation:
In a heavy, 4 quart dutch oven heat olive oil over moderate heat 1 minute. Season steak cubes with pepper, add to pot and brown on all sides 4 to 5 minutes. Reduce heat to low, add the beef broth, tomatoes, celery, half the minced garlic, fennel seeds, basil and bay leaf; bring to a simmer, stirring. Cover; simmer 1 1/4 hours. Discard bay leaf, then add onions, potatoes, carrots and peas; cover and simmer over low heat until vegetables are tender - about 45 minutes. In a small bowl mash remaining garlic and fresh basil with a fork; blend in tomato paste and set aside. Just before serving stir the basil tomato paste mixture into the stew. Heat 1 minute. Serve. |
