BEEF AND TOMATO STEW

Beef and Tomato Stew image

Provided by Martha Stewart

Time 2h30m

Number Of Ingredients 9

2 tablespoons olive oil
1 1/2 pounds chuck roast, cut into 1/2- to 3/4-inch pieces
Coarse salt and ground pepper
1 tablespoon tomato paste
1 tablespoon all-purpose flour
3 cups Whole Roasted Tomatoes
1 bay leaf
2 wide strips orange zest
1 pound shallots (about 10), halved if large

Steps:

Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Season meat with salt and pepper. In batches, cook until brown on all sides, about 12 minutes per batch. Transfer browned meat to a platter.
Return meat to pot. Add tomato paste and cook, stirring, until fragrant, 30 seconds. Add flour and cook, stirring, 30 seconds. Add tomatoes, bay leaf, orange zest, and 1 cup water. Bring to a boil. Cover, transfer to oven, and cook 45 minutes. Remove from oven and stir in shallots. Return to oven and cook until meat and shallots are tender, about 45 minutes.

Nutrition Facts : Calories 494 g, Fat 25 g, Fiber 4 g, Protein 40 g