Hearty Beef Stew

Charles made an awesome beef stew today with some leftover tip roast.  I liked the thick heartiness of it from the tomato paste; it was spicy but he used some of the hot homemade beef stock we’d frozen so it really had a kick.  Just omit the crushed red peppers if you like a milder version; I am sure it would be terrific without the heat.

  • 2 Tbs butter
  • 1 medium onion ~ diced
  • 2 celery stalks ~ sliced
  • 1 tsp crushed red pepper
  • 4 cloves garlic ~ minced
  • 3 cups beef stock
  • 2 cups water
  • 2 cups carrots – sliced
  • 2 cups potatoes – diced
  • 2 bay leaves
  • 1 can tomato paste
  • 3 cups leftover beef roast ~ cubed
  • salt and pepper to taste

Sauté onion, celery, and crushed red pepper in butter over medium low heat for about 15 minutes.

Stir in garlic and cook for about 2 minutes.  Add stock, water, carrots, potatoes, and bay leaves; bring to simmer and cook for about 15 minutes until veggies are tender.  Add tomato paste and beef; heat through.  Season with salt and pepper if desired.

Enjoy ~ Kimberly

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