I like making a beef stew out of odds and ends in the fridge, leftover ingredients and whatever is around the house. The basic principle is to slow cook a good piece of beef in broth and some tomato paste or sauce, and adding some vegetables or beans later on. For this particular stew we added some lima beans and sausage.
Beef stew with lima beans, side of truffled quinoa, avocado and arugula.
Season a piece of beef shank with salt and pepper.
Cut up some onions and ripe tomatoes.
In a hot pot with oil and butter, sear the meat on both sides.
When brown, add onions and saute.
Add 1 cup of broth or water and beef bouillon.
I love this squeezable tomato paste. I used about 1 tablespoon.
Simmer on low for about 2 hours.
Add some green bell peppers and cut up sausage and cook until meat is fall-apart tender.
Some lima beans (potato and carrot are also good additions)
Cook quinoa on the side.
Toss quinoa in a drizzle of truffle oil, top with sliced avocado and arugula.
Voila – odds and ends beef stew!
All’s well that ends well. I think I might use the leftover stew as a pasta topper!