LIFESTYLE → RECIPES

Beef Stew

This recipe debuted as a winter winner, but works just as well as a hearty, filling dinner after a long day of summer fun.

By Rivky Kleinman

1 min read July 20, 2016

Food preparation by Brynie Greisman | Food and prop styling by Amit Farber | Photography by Daniel Lailah

Meat in photo is compliments of Matam Chofetz Chaim Jerusalem

For filling and delicious there’s nothing that compares to a warm hearty stew!

INGREDIENTS

YIELDS 4-6 SERVINGS

- 1 Tbsp oil for sautéing
- 1 lb (450 g) stew meat cubed

v2 large onions sliced

2 stalks celery sliced
1 Tbsp dried parsley
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
¾ tsp black pepper
1 15-oz (425 g) can tomato sauce
1 15-oz (425 g) can stewed tomatoes
1 cup marinara sauce
3 cloves garlic crushed
3 carrots peeled and sliced
3 small potatoes diced

PREPARATION

Heat oil in a large skillet and brown the meat and onions. Add in the celery and spices and stir well. Pour in the tomato sauce stewed tomatoes and marinara sauce together with the crushed garlic. Stir well. Cover stew and cook over low heat for 20 minutes. Add carrots and potatoes and stir well again.