Beef and Tomato Stew

  • 0 minutes
  • 10 ingredients
  • 1 steps

Ingredients

  • 1 TB Canola Oil
  • 1 medium onion, diced
  • 1.5 pounds beef stew pieces or beef sirloin, cut into 1 inch cubes
  • 2 (28 oz.) cans diced tomatoes
  • 4 cups mini red potatoes, quartered
  • 2 cups carrots, sliced or coined
  • 1.5 teaspoon salt
  • 1 teaspoon pepper
  • 1 (14 oz.) can corn (no salt added), drained
  • 2 TB chives

Instructions

  1. Heat 1 TB of canola oil in Dutch oven over medium-high heat. Add onions and cook until translucent. Add beef cubes and brown on both sides. Lower heat and add canned tomatoes, potatoes, carrots, salt, and pepper. Stir well. Let simmer 30-45 minutes. Add corn 10-15 minutes before serving (just enough to heat) and garnish with fresh chives.
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