HAWAIIAN BEEF AND TOMATO STEW

Hawaiian Beef and Tomato Stew image

This low-and-slow beef stew is very easy to prepare. It's just perfect for a lazy weekend supper. Once everything is in the pot, let the oven finish up for you, and add the peas at the very end. Of course, you can brown the beef beforehand, if you wish, but there is plenty of flavor and great color without browning. Enjoy with rice, noodles, or mashed potatoes, or keep it simple with a hot, crusty bread on the side.

Provided by Bibi

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h45m

Yield 10

Number Of Ingredients 13

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Ingredients

1 cup dry red wine
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
3 tablespoons all-purpose flour
1 (28 ounce) can fire-roasted crushed tomatoes
2 ½ pounds beef stew meat, cubed
1 pound halved white mushrooms
2 cups diced carrots
2 medium yellow onions, chopped
1 cup diced celery
2 cups frozen petite peas, thawed

Steps:

Stir red wine, basil, garlic powder, salt, and pepper together in a small bowl until combined. Add flour, 1 tablespoon at a time, stirring briskly after each addition to avoid lumps.
Pour crushed tomatoes and juice into a Dutch oven. Pour in red wine mixture. Add stew meat, mushrooms, carrots, onions, and celery; stir to combine. Cover the pot and place in a cold oven.
Set the oven to 300 degrees F (150 degrees C). Cook the stew until beef is tender, about 3 hours.
Remove from the oven and stir in thawed peas. Cover and allow to sit off the heat for 20 minutes before serving. Peas will steam and keep their bright color. Serve warm.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 19 g, Cholesterol 62.6 mg, Fat 15.9 g, Fiber 4.6 g, Protein 23.6 g, SaturatedFat 6.2 g, Sodium 445.5 mg, Sugar 4.9 g