Name: Hawaiian Beef and Tomato Stew
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Dry red wine - 1 cup; Dried basil - 1 teaspoon; Garlic powder - 1 teaspoon; Salt, or to taste - 1 teaspoon; Ground black pepper, or to taste - ½ teaspoon; All-purpose flour - 3 tablespoons; Fire-roasted crushed tomatoes - 1 (28 ounce) can; Beef stew meat, cubed - 2 ½ pounds; Halved white mushrooms - 1 pound; Diced carrots - 2 cups; Yellow onions, chopped - 2 medium; Diced celery - 1 cup; Frozen petite peas, thawed - 2 cups

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Hawaiian Beef and Tomato Stew

1. Dry red wine - 1 cup

2. Dried basil - 1 teaspoon

3. Garlic powder - 1 teaspoon

4. Salt, or to taste - 1 teaspoon

5. Ground black pepper, or to taste - ½ teaspoon

6. All-purpose flour - 3 tablespoons

7. Fire-roasted crushed tomatoes - 1 (28 ounce) can

8. Beef stew meat, cubed - 2 ½ pounds

9. Halved white mushrooms - 1 pound

10. Diced carrots - 2 cups

11. Yellow onions, chopped - 2 medium

12. Diced celery - 1 cup

13. Frozen petite peas, thawed - 2 cups

How to cook deliciously - Hawaiian Beef and Tomato Stew

1. Stage

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. Stage

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. Stage

Set the oven to 300 degrees F (150 degrees C). Cook the stew until beef is tender, about 3 hours.

4. Stage

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.