Sunday Stew

There’s something about Sundays that demands a hearty, delicious homestyle meal. This is especially true in the fall when the temperature begins to drop. Even if you work on Sundays, there’s a certain slow and lazy feeling in the air. Eating a slow simmered or baked meal rounds out the day perfectly.

I loved when my mom would make pot roast back in my meat eating days. My favorite part of the dish was the vegetables. I reluctantly ate the meat, but the vegetables were so soft and had a carmelized flavor from being cooked for so long. Vegetables that I usually hated, were savored.

I first made this stew for one of our Ru nights, and have been longing to make it again. The recipe was adapted from a recipe on the Food Network site, called Pot Roast with Roasted Vegetables. I omitted the roasted vegetables out of laziness and lack of the ingredients. It’s a relatively quick version of meat stews, only taking about 45 minutes to make.

Beefy Stew

If you can’t find the Gardein beef tips, try using cannelini beans or your favorite beans/meat sub instead.

1 package Gardein beef tips
1 small onion, chopped
4 carrots, peeled & sliced
3 ribs celery, sliced
3 cloves garlic, smashed & chopped
2 tablespoons all-purpose flour
½ cup red wine
1 (15-ounce) can crushed tomatoes
2 cups water (or ‘beef’ or mushroom broth)
3 sprigs fresh thyme, or 1 teaspoon dried
2 bay leaves
1 tablespoon red wine vinegar

  1. Heat 1-2 tablespoons of olive oil in a large dutch oven over medium-high heat. Add beef tips and cook for 3-4 minutes. Remove from pan, and set aside.
  2. Add a little more oil. Add onion & cook for a couple of minutes. Add a splash of the wine to deglaze the pan. Add carrots, celery, & garlic. Cook for about 8 minutes or until veggies are tender.
  3. Add flour, stir, & cook for 1-2 minutes. Add wine, water, tomato, potatoes, thyme, & bay leaves.
  4. Bring to a boil, turn down heat, & simmer for 20-30 minutes, or until potatoes are cooked through.
  5. Add beef & cook for about 5 more minutes. Add red wine vinegar.
  6. Season with salt & pepper if necessary.
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