Beef Stew With Basil Tomato Paste Recipe
What a yummy looking recipe for Beef Stew With Basil Tomato Paste? The goodness of Beef makes Beef Stew With Basil Tomato Paste a great treat. I just love Main Dish recipes and this dish is my only favorite amongst them. Surely, Beef Stew With Basil Tomato Paste is a recipe one can try out any time.
Ingredients
1 tablespoon olive oil Nonstick cooking spray
1 pound boneless lean chuck steak, cut into 1 1/2 inch cubes
1/4 teaspoon black pepper
1/2 cup dry red wine
2 cups low sodium beef broth
1 can low sodium tomatoes, pureed with their juice
1 medium size stalk celery, sliced
4 cloves garlic, minced
2 3 inch strips orange peel
1/2 teaspoon each fennel seeds and dried basil and thyme, crumbled
1 bay leaf
2 medium size yellow onions, quartered
4 medium size turnips, peeled and quartered
4 medium size carrots, peeled and sliced 1 inch thick
3 tablespoons minced fresh basil or 2 tablespoons minced parsley plus 1 teaspoon dried basil, crumbled
2 tablespoons low sodium tomato paste
6 ounces fresh or thawed frozen snow peas
Directions
Heat the olive oil over moderate heat for 1 minute in a heavy 10 inch skillet that has been coated with the cooking spray.
Season the steak cubes with the pepper, add to the skillet, and brown for 4 to 5 minutes.
Transfer the beef to a 4 quart Dutch oven.
Add the wine to the skillet and boil, uncovered, for 2 minutes, scraping up any browned bits.
Add the beef broth, tomatoes, celery, half of the minced garlic, the orange peel, fennel seeds, basil, thyme, and bay leaf, and bring to a simmer, stirring.
Pour all into the Dutch oven, cover, and simmer 1 1/4 hours.
Discard the bay leaf, then add the onions, turnips, and carrots; cover and simmer until the vegetables are tender about 45 minutes.
Using a fork, mash the remaining garlic with the fresh basil, blend in the tomato paste, and set aside.
Cook the snow peas for 1 minute in boiling water, drain, and set aside.
Just before serving, stir the basil tomato paste mixture into the stew along with the snow peas.
Heat for 1 minute.
Season the steak cubes with the pepper, add to the skillet, and brown for 4 to 5 minutes.
Transfer the beef to a 4 quart Dutch oven.
Add the wine to the skillet and boil, uncovered, for 2 minutes, scraping up any browned bits.
Add the beef broth, tomatoes, celery, half of the minced garlic, the orange peel, fennel seeds, basil, thyme, and bay leaf, and bring to a simmer, stirring.
Pour all into the Dutch oven, cover, and simmer 1 1/4 hours.
Discard the bay leaf, then add the onions, turnips, and carrots; cover and simmer until the vegetables are tender about 45 minutes.
Using a fork, mash the remaining garlic with the fresh basil, blend in the tomato paste, and set aside.
Cook the snow peas for 1 minute in boiling water, drain, and set aside.
Just before serving, stir the basil tomato paste mixture into the stew along with the snow peas.
Heat for 1 minute.
Comments
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Mike Conti says :
I first started making this around 10 yrs ago, or so, when I found it in a Readers' Digest healthy eating cookbook. I've since lost the book and was happy to find it on the web. This is a great stew that my family and friends really go for. Great for a winter-warmer-upper. I change the turnips to potatoes since my family goes for familiar veggies and, unfortunately, we've never done turnips.
Posted on: 21 January 2010 - 1:13pm
