Hawaiian Beef and Tomato Stew

This low-and-slow beef stew is very easy to prepare. It's just perfect for a lazy weekend supper. Once everything is in the pot, let the oven finish up for you, and add the peas at the very end. Of course, you can brown the beef beforehand, if you wish, but there is plenty of flavor and great color without browning. Enjoy with rice, noodles, or mashed potatoes, or keep it simple with a hot, crusty bread on the side.

• Preparation Time: 25 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 25 mins
• Calories: 326 Calories

Ingredients

• 3 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon salt, or to taste
• 1 teaspoon dried basil
• 1 cup dry red wine
• 1 cup diced celery
• 2 cups diced carrots
• ½ teaspoon ground black pepper, or to taste
• 2 medium yellow onions, chopped
• 2 ½ pounds beef stew meat, cubed
• 1 (28 ounce) can fire-roasted crushed tomatoes
• 1 pound halved white mushrooms
• 2 cups frozen petite peas, thawed

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.