Stews recipes

Beef Stew With Basil Tomato Paste

Course : Stews
Serves: 4

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Ingredients:

1 tablespoon olive oil

1 pound boneless lean chuck steak -- cut in 1 1/2 inch cubes

1/4 teaspoon black pepper

2 cups low sodium beef broth

1 can low sodium crushed or pureed tomatoes -- 1 pound

1 medium celery stalk -- sliced

2 cloves garlic -- minced, divided

1/2 teaspoon fennel seeds -- crumbled

1/2 teaspoon dried basil -- crumbled

1 piece bay leaf

2 medium yellow onions -- quartered

4 medium all purpose potatoes -- peeled and cubed

3 medium carrots -- peeled and sliced - 1 inch 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 / Directions:

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.

Nutritional Information:

107 Calories (kcal); 4g Total Fat; (29% calories from fat); 7g Protein; 13g Carbohydrate; 0mg Cholesterol; 51mg Sodium

Beef Stew With Basil Tomato Paste

Ingredients:

Preparation / Directions:

Nutritional Information:

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