The day before yesterday, I made the Beef Stew with Herbs and Onion because the weather inspired me. As chilly as I am, I still don’t feel like summer is here, and since the temperature dropped on Wednesday, I immediately seized the opportunity.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs Large cubed beef stew meat
- 28 oz Canned crushed tomatoes
- 1 Large red onion
- 1 tbsp Finely chopped mixed herbs: sage, rosemary, thyme, marjoram…
- as needed Extra virgin olive oil
- as needed Salt
Tools
- Pot
- Wooden spoon
- Chopper
Preparation
First of all, organize your workspace with all the ingredients already measured.
Take the meat out of the refrigerator at least 45 minutes before you begin preparation.
Put about 2 tablespoons of extra virgin olive oil in the pot, add the sliced onion, and brown the meat cubes on all sides.
Add the herbs, continue to brown for a minute on high heat, then add the crushed tomatoes and two glasses of boiling water.
As soon as everything starts boiling, lower the heat, cover with a lid, season with salt but not too much, and cook for about 2 hours or until the meat is tender.
If during cooking the sauce reduces too much, add boiling water, a little at a time.
Serve your Beef Stew with Herbs and Onion hot, accompanied by boiled potatoes, mashed potatoes, or a mixed salad.
Tip: Among the herbs used, I also added rue, but only because it grows in my garden…so in the photo, it’s not just decoration.
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