Quick & Easy Week Night Dinner - Beef Stew
It finally feels a little more like fall in Texas, which always gets me in the mood for soup. I never was a huge stew or chili lover, but it is one of my husband's favorites. Over the years I have come to love my own versions of stew and chili. See my other quick & easy week night dinners: deconstructed sushi, bolognese, risotto, and honey garlic shrimp.
Quick & Easy Beef Stew
HERE IS WHAT YOU NEED: 1 lb. beef chuck roast cut into cubes, 1 yellow onion chopped, 3 green onions chopped (optional), 6-8 red potatoes cut into fours, 4 oz pancetta (optional), 2 cooked Italian sausage links (optional), 8 oz chicken stock, 1 tsp anchovy paste, 1 tbs soy sauce, 1 cup baby carrots, 3 garlic cloves minced, 1 cup tomato sauce, 1 tbs flour, 1 tbs thyme, olive oil, & salt + pepper to taste
WHY THIS WORKS DURING THE WEEK: I am all about quick during the week days...often times I do not get home until 7:30 or 8 so I need something thats going to be ready to eat in minimal time. This recipe could also be made ahead of time, which is always a great option. Honestly it is even better after sitting for a day. Also, you can add just about anything to this soup. This time I had pancetta and left over Italian sausage in the refrigerator so I tossed that in with the normal ingredients. I loved the turn out.
LET'S GET COOKING: Brown meat in 1 tbs olive oil in heated skillet and set aside. Heat olive oil in large pot. Sauté onions, garlic, anchovy paste, flour, plus spices until fragrant. Add potatoes, carrots, pancetta, sausage, cook for about 5 minutes. Add chicken stock, tomato sauce, and soy sauce. Bring soup to a boil. Simmer on low or medium heat for 15-20 minutes. Add beef and salt + pepper to taste.
Quick & Easy Week Night Dinner - Beef Stew Recipe
1 lb cubed beef chuck roast
4 tbs olive oil
1 yellow onion chopped
2 green onions chopped (optional)
2-3 garlic cloves minced
1 tbs anchovy paste
1 tbs thyme
1 tbs flour
1 cup baby carrots or one whole carrot peeled and sliced
6-8 red potatoes cut into fourths (you can use any potato)
oz cubed pancetta (optional)
2 cooked and sliced Italian sausage links (optional)
1/4 cup tomato sauce (I used leftover jarred sauce)
1/4 cup soy sauce
3 cups chicken broth (you could use beef or vegetable, chicken is just what I had)
Heat olive oil in skillet, brown cubed beef and set aside
Heat olive oil in large pot, saute onions, garlic, anchovy paste, and spices. Add flour and stir.
Add potatoes, carrots, pancetta, and sausage. Cook for 5 minutes.
Add chicken broth, tomato sauce, and soy sauce. Bring to a boil. Reduce heat and simmer for 15-20 minutes. Add cooked beef. Season with salt and pepper.
Plate & Enjoy.