Hawaiian Beef and Tomato Stew
Description
This flavorful Hawaiian beef stew is cooked slowly at a low oven temperature, making it perfect for a lazy weekend supper.
Ingredients
•
1 cup dry red wine
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1 teaspoon dried basil
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1 teaspoon garlic powder
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1 teaspoon salt, or to taste
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1/2 teaspoon ground black pepper, or to taste
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3 tablespoons all-purpose flour
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1 (28 ounce) can fire-roasted crushed tomatoes
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2 1/2 pounds beef stew meat, cubed
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1 pound halved white mushrooms
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2 cups diced carrots
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2 medium yellow onions, chopped
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1 cup diced celery
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2 cups frozen petite peas, thawed
Directions
1
Stir red wine, basil, garlic powder, salt, and pepper together in a small bowl until combined. Add flour, 1 tablespoon at a time, stirring briskly after each addition to avoid lumps.
2
Pour crushed tomatoes and juice into a Dutch oven. Pour in red wine mixture. Add stew meat, mushrooms, carrots, onions, and celery; stir to combine. Cover the pot and place in a cold oven.
3
Set the oven to 300 degrees F (150 degrees C). Cook the stew until beef is tender, about 3 hours.
4
Remove from the oven and stir in thawed peas. Cover and allow to sit off the heat for 20 minutes before serving. Peas will steam and keep their bright color. Serve warm.