GOOD 'N' CHEAP EATS
Beef and Roasted Vegetable Stew
Ingredients:
- 1 lb. extra lean beef, round
- 1 large sweet onion, diced
- 6 cloves garlic chopped
- 1 dozen fresh Roma tomatoes, cut into quarters
- 6 medium carrots, diced
- 1 can tomato paste
- 6 tablespoons Worcheshire sauce
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 bay leaves
- ¼ cup sherry
- 3 tablespoons olive oil
- Kosher salt and coarse ground black pepper
Technique:
Spray a cookie sheet with a generous amount of olive oil cooking spray. Add to this the carrots, onions and green peppers. Do the same with the tomatoes on a separate cookie sheet. Place both cookie sheets in a 400-degree oven and roast vegetables until done. They are done when they begin to turn brown around the edges and all of the moisture has cooked away.
Season beef with salt and pepper. Heat a Dutch oven pot to very hot and add olive oil. Reduce heat to medium high. Brown beef very well on both sides. Add the garlic and sauté for about a minute. Add the tomato paste and stir until browned. Add the roasted vegetables, Worcheshire sauce and sherry to the pot. Add 2 bay leaves. Cover and place in the oven, reducing heat to 350 degrees; cooking until meat is nice and tender, about 1 hour. *Tip — be sure to check mid way through cooking and if need be add a little water to the pot and stir until mixed in.
