Rustic Beef & Vegetable Stew

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

1 ½ lbs. raw beef chuck, cut into bite-sized pieces

1 tsp. salt

½ tsp. black pepper

2 tbsp. olive oil

1 cup. yellow onion, peeled and diced

1 cup. celery, diced

1 cup. carrots, peeled and diced

4 each. garlic cloves, peeled and minced

½ cup. red wine

¼ cup. all-purpose flour

4 cups. Aneto Vegetable Broth

2 tbsp. tomato paste

4 each. yellow potatoes, quartered

2 each. bay leaves

1 sprig. fresh thyme

1 sprig. fresh rosemary

1 ½ cups. green beans and wax beans, quartered

Salt and pepper, to taste

Instructions:

Pat beef dry with paper towels and season with salt and pepper.
Heat olive oil in a large pot over medium-high heat. Once hot, add the seasoned beef, and sear on all sides, about 1 minute per side.
Once seared, remove the beef from the pot with a slotted spoon, and set aside.
Add the onion, celery, carrots, and garlic to the pot, stir to combine, and sauté for 5 minutes.
Deglaze the pot with wine and bring to a simmer. Simmer until the wine has mostly evaporated.
Add the flour to the pot, stir to combine the roux, and cook for 1 minute.
Add the broth and tomato paste to the pot, stir to combine with the veggies, and bring to a simmer.
Once simmering, return the seared beef to the pot, cover, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.
Add the potatoes, bay leaves, thyme, and rosemary to the pot, stir to combine, cover, and continue cooking for 30 minutes, or until the potatoes are almost tender.
Add the beans to the pot, stir to combine, cover, and cook for 15 minutes more or until the potatoes and beef are tender and the beans are tender-crisp. Season to taste with salt and pepper.

‍

About this recipe