I love fall. For so many reasons – the colors, the cooler temperatures, the football, and the food. Time to move back into slow-cooked dishes, soups, casseroles, and hearty stews. I love this recipe because it stretches a pound of beef into a huge, filling meal. A bunch of vegetables and grains simmer alongside the beef in a flavorful tomato gravy. So very delicious . . .
- One pound beef stew meat
- 6 whole cloves garlic
- 1 medium onion, chopped
- 1-2 pounds red potatoes, scrubbed and cut into 1-inch chunks
- 2 large carrots, chopped into 1-inch chunks
- 1 green bell pepper, chopped
- 1/4 cup whole grains blend (You can use whatever grains you enjoy. I used Trader Joe’s grain mix for the stew pictured above. It includes Israeli couscous, orzo, baby garbanzo beans, and red quinoa. Barley is also very good in this stew)
- 1/4 cup crushed tomatoes
- Freshly ground black pepper
- Olive oil
- Add a pinch of salt and a few grinds of pepper to the meat.
- Sear beef in a touch of olive oil in a dutch oven over high heat.
- Reduce heat and add onions and peppers, stirring often until the onions turn translucent. Add garlic cloves and cook, stirring, for one more minute.
- Add tomatoes, carrots, potatoes, enough water to almost cover the ingredients, and another pinch of salt. Bring mixture to a boil. Reduce heat and simmer 30 minutes.
- Add grains and simmer and additional 20 minutes (check the instructions on your grains. the ones I used said to boil, then simmer them for 10 minutes. Adding them 20 minutes before the stew was finished worked out perfectly. If your grains need to cook longer, add them earlier).
- Taste and adjust seasoning.