The first time I made this dish, the meat soaked up most of the juice, so the sauce was thick. The second time, it was more stew-like. Both were great.
This second time, I made mashed potatoes to go alongside. I can’t lie. No calories were saved here. I had 2 oz of cream cheese, a handful of shredded cheddar, a 1/2 cup of heavy cream and one piece of bacon left over from demoing recipes for work. Seemed like a good place to use them, no? Man, was it delicious!
Healthy Beef Stew
- 2 tbsp olive or grapeseed oil
- 1.25 pounds beef stew meat
- 1 medium onion diced
- 3 cloves garlic minced
- 4 ounces green chiles diced
- 2 tbsp ketchup or tomato paste
- 2 cups chicken broth
- 2 medium carrots diced
- 3 stalks celery diced
- 1 cup peas
- salt and pepper
- Salt and pepper meat. Heat oil in heavy pot over medium-high heat. Brown the meat in one layer (may take two batches), about two minutes on each side. Remove with a slotted spoon.
- Add onion, garlic, and chilies to pot; stir to pick up browned bits. Cook for two minutes, then add ketchup (or tomato paste). Stir and cook for two more minutes.
- Pour in stock and add beef back to the pan. Cover pot and reduce heat to low. Simmer, covered, for one hour.
- After one hour, taste sauce. Add additional salt, pepper or other favorite spices as needed. Then add carrots, celery, and peas. Stir to combine, cover and let sit for 30 more minutes.