Beef Stew
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.
Preheat oven to 325°F (170°C). Transfer your skillet to the oven (or you can transfer the stew into a 9x13-inch pan) and bake an additional 2 hours.
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