Beef and Sun-dried Tomato Stew
November 17, 2009
Don’t say I didn’t warn you! When the weather decided to dip down to an assaulting ZERO DEGRESS back in October I told you I was forecasting one-bowl meals like stew, chili, soup, pasta bakes and casseroles in the near mise en place future. This here is just the beginning!
I’ve started to love Fridays more than ever these days. My weeks are long, at times stressful, and always jam-packed. Between work, gym and social commitments by the time the end of the week finally decides to show up I am ready to hit the couch hardcore. After work I look forward to along, quiet workout (long only because TLC’s weekly Say Yes to the Dress marathons could keep me on the treadmill all night long) and something warm that can be enjoyed in my pajamas on the couch.
I don’t want to make a fuss over dinner after a long week, so I was very happy that this stew came together quickly and easily — perfect for enjoying on the couch!
Sun-dried tomatoes are on my list of favorites, bonus that they also top Jeff’s. Put ‘em in pasta, pair it with feta cheese to make a festive salsa, or layer them with grilled veggies on a crusty bun, but I would never have thought to throw them in a stew. I’m glad someone thought it up, however, because it definitely worked.
Beef and Sun-dried Tomato Stew
Adapted from Best Health Magazine
Serves 6
Ingredients:
2 teaspoons olive oil
1 tablespoon tomato paste
1 398 mL can white beans, rinsed
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 handful fresh basil, chopped
500 g top sirloin beef, cut into 1 inch cubes
10 sun-dried tomato pieces
1 large celery stalk, chopped
2 garlic cloves, minced
Method:
1. Heat one teaspoon of olive oil in a saucepan over medium-high heat. Saute beef until browned but not cooked through, about five minutes. Remove from pan, set aside.
2. Reduce heat to medium and add remaining olive oil. Saute onion, garlic and celery until soft, about four minutes. Stir in tomato paste, rosemary and basil. Cook one to two minutes more.
3. Increase heat to high and stir in broth, scraping up brown bits. Mix in beans, tomatoes and a broth can of water. Bring to a boil, then reduce heat and cover. Simmer for ten minutes.
4. Add beef, cover and let meat warm through, one to two minutes. Spoon into six bowls, top with basil and ground pepper.
