Hearty Beef Stew

Ingredients

• Beef chuck arm pot roast

  cooked, braised, separable lean only, trimmed to 0" fat, choice

  35 ¼ oz or 1000g

• Yellow onion

  sauteed

  1 cup chopped or 87g

• Carrots

  raw

  2 large or 144g

• Red bell pepper

  raw

  1 medium or 119g

• Champignon Mushrooms

  Woolworths

  400 grams or 400g

• Cayenne pepper

  1 tsp or 2g

• Paprika

  1 tsp or 2g

• Tomatoes

  red, raw

  2 medium whole or 246g

• Salt

  table

  1 tsp or 6g

• Cumin seed

  2 tsp, ground or 6g

• Garlic

  raw

  2 cloves, minced or 6g

• Tomatoes

  canned, packed in tomato juice

  1 can or 190g

• Parsley

  raw

  ½ cup or 30g

Directions

1. Preheat the oven to 350 F.
2. Combine salt, paprika, cumin, and nutmeg in a large bowl. Trim beef of excess fat and cube (2" x 1", if not already prepared). Coat beef in spice mixture and let sit for 20min at room temp.
3. In oven-safe soup pot (ideally cast iron). Sear stew beef in batches, 3-4 min each side; remove from heat and set aside.
4. In the same pan, saute the onions and garlic on medium heat until translucent (8 min). Meat, and 1 28-oz. can diced tomatoes. Cover pot and put in the oven for 1 hr.
5. Cook for another 10 min and add chopped red pepper. Cook for another 10-20 min, until all is cooked through.
6. Remove from oven, and take vegetables and meat out of the soup - set aside, and reduce sauce for another 20 min (or until thick enough to coat the back of a spoon).
7. Add meat and vegetables back into soup. Season with cayenne, salt, and pepper to taste; garnish with parsley. May be served with sour cream.