I am what some would call a “Winter Wimp.” I don’t thrive in arctic cold temperatures or get excited for sweater weather. I live in California for a reason…..it’s nice most of the time. So, when winter hits Danville, I need the warmest, coziest and most filling dish that l can enjoy by a fire while I fantasize about Hawaii. This fabulous beef stew is guaranteed to fulfill that promise and impress the family. One of the other reasons why I love this dish is because it’s a “One Pot Wonder.” which means easy clean up. Serve this up with a side of polenta or a nice green salad and you’re in for a great meal.
New Year’s Beef Stew
You will need
- Vegetable oil, enough to coat a pan
- 2 LB. beef stew meat or beef chuck cut up into 1 inch pieces
- 1 Medium yellow onion, chopped
- 2 Stalks of celery, chopped
- 4 Cloves garlic, minced
- 1 C. red wine
- 1 28oz. can whole tomatoes, crushed with your hands
- 1 8oz. can tomato sauce
- 3 C. beef broth
- Salt and pepper to taste
- 2 Medium russet potatoes peeled and cut into 1 inch cubes
- 4 Carrots, peeled and sliced
- 1 large zucchini, cut into 1 inch cubes
Putting it Together
Heat the oil in a heavy soup pot or Dutch oven and brown the beef on all sides at medium/high heat and set the beef aside. In the same pot, sauté the onions and celery on medium heat until soft, about 3-4 minutes. Add the garlic, and cook for one minute. Add the wine and hand crushed tomatoes, and cook for one more minute. Mix in the tomato sauce, broth and salt and pepper. Bring the stew to a boil and add the browned beef back to the pot and cover with a lid. Gently simmer for 2 hours, stirring occasionally. Add the potatoes, carrots and zucchini and cook for another 30 minutes.
By Stephanie Seaberg, Resident since 2010
Stephanie Seaberg has lived in the East Bay for the last 30 years, and is a SRVHS Alumni. Steph is a play-writer and director for Theater Performance Workshop, KAOS Camp, and Golden Oak Montessori. Steph lives for cooking, theater, photography, travel, and singing.