Beef Stew

This is a recipe that Colin and I found one day in Safeway off a random recipe card that was on a rack. It looked so simple we decided to give it a shot.

By far, one of my most favorite beef stew recipes...hearty, flavorful and different from the norm!

Serves 4 – 6

Ingredients

• 2 pounds stewing beef, cut into 1-inch cubes
• 1 ¼ stick butter
• 3 medium onions, peeled and coarsely chopped
• 2 pounds potatoes, peeled and coarsely chopped
• 2 pounds tomatoes, peeled & seeded (or two 28-ounce cans, drained)
• 2 bay leaves
• 4 cups chopped cilantro (1/4 pound)
• 4 cups chopped basil (1/4 pound)
• 1 green pepper, chopped
• 1 hot red or green pepper, chopped
• 1 tsp salt
• 1 cup water
• Freshly ground black pepper

Method

Place the meat in a Dutch oven and cook, covered, over low heat until it begins to sweat. Without adding any liquid, braise the meat for about 10 minutes, stirring once, Uncover the pan and turn the heat to high. Cook for another 10 minutes, until the liquid evaporates. Add the butter at this point, and cook the meat over medium-high heat for about 10 minutes more, stirring occasionally, until it browns. Next, add the onions and potatoes and cook for 5 more minutes. Puree the tomatoes and add to the pan along with the remaining ingredients, seasoning to taste with pepper. Mix well. Simmer, covered, for 1 hour.