Buy a larger piece of beef to whip up a big pot of stew that will last for months in your freezer. This cold-weather staple is great with a crusty piece of whole-wheat baguette for dipping!
1 tbsp olive oil
2 lb eye of round roast beef, strings removed, trimmed of visible fat, sliced into 1/2-inch cubes
3 stalks celery, chopped
2 yellow onions, chopped
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 Yukon gold potatoes, scrubbed well and chopped
4 cups low-sodium beef stock
3 cups jarred or boxed no salt added diced tomatoes
2 dried bay leaves
In a large pot or Dutch oven, heat oil on medium-high. Working in batches, add beef and cook until browned, about 4 minutes per batch stirring occasionally; transfer cooked beef to a large metal bowl.
To pot, add celery, onions, carrots, parsnips and potatoes. Cook, stirring often, on medium-high, until lightly browned, 3 to 4 minutes. Return beef to pot and add stock, tomatoes and their juices and bay leaves. Bring to a boil, then reduce heat to medium-low and simmer until beef and potatoes are tender, 45 minutes to 1 hour. Remove and discard bay leaf.
Light and full of complex flavor, this stew is sure to become a regular in your home. Coconut, coriander and jalapeño give this stew an authentic Latin-American flair, while black cod adds a punch of protein.