Beef Stew with Salsa
Beef Stew with Salsa
Beef stew can be made with a tomato base or a brown gravy. Both ways are delicious. My mother always made it with chunk tomato sauce. I found out that salsa adds just a little more flavor since it's already seasoned and has other ingredients like peppers, onions, garlic, etc.
It's a nice hard dish to have in the winter when you husband and family comes walking in the house and smells that wonderful aroma of the beef and cooked tomatoes. The carrots and potatoes adds to the charm of the dish. Pair it with crust Italian bread and a glass of wine for the adults or soda or ice tea for the children.
It leaves your stomach full and your heart and insides feeling warm and fuzzy all over. I sort of make it with Italian ingredients like grating cheese and Italian seasoning. Even though salsa is a south western ingredient, it has all ingredients that Italian dishes have. Give your family a treat and make some stew. Mangiare Buono!!
If you cook stew too quick on high heat, the beef cubes will be tough, so cook it low and slow and the beef should be very tender and you should be able to cut it with your fork. Then you know your stew is done.
I make my stew in stages. After the beef cubes are in the pot, I put the lid on while I am preparing the carrots and the same with the potatoes. Then the rest goes in at the last stage.
Photos of Beef Stew with Salas
- 4 tablespoons extra virgin olive oil
- 3 lbs. beef cubes
- 3/4 lb. carrots
- 1/2 large onion, chopped
- 3 cloves garlic, chopped
- 2 teaspoons Italian Seasoning
- 1/4 cup grating cheese
- 1/2 cup chicken broth 99% fat free
- 24 oz. jar mild salsa
- 3 large potatoes
- To taste salt and pepper
- Heat a large pot on medium and add the oil, onions and garlic and sauté for several minutes. Add the beef cubes and sprinkle with a little salt and pepper. Stir and put the lid on and continue to simmer.
- Peel and cut the carrots in thick slices and then remove the lid and add the carrots, stir and replace the lid.
- Peel and cut the potatoes in chunks and add to the stew. Add the rest of the ingredients and bring to a slow simmer, replacing the lid off a little to let out the steam.
- Simmer stirring every 15 minutes or so, adding just a little water if it gets too thick. Cook until the vegetables are soft but not mushy and the meat is tender enough to cut with a fork. About an hour and a half. Serve hot with crusty bread.