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Hearty Beef Stew

Hearty Beef Stew
Easy Recipe

Serves 4 to 6

  • 1½ pounds Certified Piedmontese stew meat
  • Salt
  • Pepper
  • 1 tablespoon onion powder
  • 2 tablespoons olive oil
  • 7 cloves garlic
  • 1 small can tomato paste
  • 1 (28-ounce) can fire-roasted tomatoes
  • 2 cups vegetable or beef stock
  • 1 bay leaf
  • 3 large carrots, diced medium
  • 2 large white onions, diced large
  • 3 yellow wax potatoes, diced large
  • 8 ribs celery, diced large
  • 2 tablespoons Worcestershire sauce
  • ¼ cup scallions, thinly sliced

Season the stew meat with salt, pepper, and onion powder. In a pressure cooker on medium-high-heat, brown the beef in olive oil until the meat is caramelized all over, about 5 to 8 minutes. Add garlic and cook for 5 minutes. Add tomato paste and sauté until the sugars begin to caramelize, then add tomatoes and stock. Bring to a boil and add the bay leaf. Put the lid on the pressure cooker and reduce heat to a low simmer. Continue to simmer for about 15 to 20 minutes, until the meat is tender. Open the lid, and add the vegetables. Simmer until all of the vegetables are tender, about 8 minutes. Add the Worcestershire sauce and check for seasoning. Serve alongside couscous or brown rice, and garnish with sliced scallions.

Pairing: Cabernet Sauvignon