Tuesday, January 11, 2011

Easy Beef Stew

Last week, I made this slow-cooker roast. After removing the roast from the pot, I pureed the vegetable-and-tomato mixture left in the pot and then froze it. This seemed like the perfect base for beef stew. It was so easy—I simply added chunks of potato, celery, and beef to the tomato mixture. Dinner was ready in about 30 minutes, but it tasted like it had cooked all day. The best thing: There is still one more bag of the tomato mixture in the freezer. Enjoy!

Easy Beef Stew
1 onion, chopped
4 carrots, chopped
Olive oil
1 lb. boneless stew meat
2 potatoes, cut into cubes
1 bag tomato mixture (about 6 cups), thawed
Salt and pepper

1. Sauté onion and carrots in hot oil for 10 minutes or until slightly tender. Add in beef, and cook until browned on all sides. Stir in potatoes and tomato mixture. Bring mixture to a boil; cover and simmer, stirring occasionally, 15 minutes or until potatoes are tender.

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