Tomato, Beef & Bean Stew

I first tried to make a beef stew a couple of weeks ago and it didn't go well. Before that, if you'd asked me, I would have said screwing up stew was impossible. But take it from me, if you add potatoes way too early (some how forgetting that starch will break down if cooked for too long) you get something closer to mashed potatoes mixed with the insides of a pot pie without the delicious crust.

Anyway, this second attempt is much tastier and sits squarely in the "stew" category texture-wise. As usual, I love to add vinegar at the end right before serving as a way to create depth of flavor. But if that's not your thing, this stew doesn't need it - it's flavorful and hearty on its own, making a great dinner for a cold winter night. And regardless of what the groundhog says, I think we have a few more of those left.

Tomato, Beef & Bean Stew
1.5 lbs of stew beef
2 teaspoons olive oil
1 medium onion, chopped
3 cloves of garlic, chopped
1 1/2 cups vegetable broth
1 can crushed tomatoes
3 carrots, sliced
1 can white beans
1 teaspoon salt
3/4 teaspoon black pepper
1/2 cup fresh parsley, chopped

1. Heat oil in a dutch oven over medium-high heat. Brown the meat, about 5 minutes.

2. Remove meat from pan, reduce heat to medium. Add onions and garlic to pot and cook for about 2 minutes. Add vegetable broth and bring to a boil.

3. Add meat back into the pot and also add, tomatoes, carrots, and white beans.

4. Reduce heat to low, cover and simmer for 1 1/2 hours. 5. Add salt, pepper, and parsley. Stir and serve.