This flavorful stew will soon become a household favorite

Emily Monaco

Contributing Writer

Beef stew is one of the coziest, most comforting dishes out there. In the recipe below, it takes on a slightly fusion flair. Italian tomatoes and garlic marry with Southern hot sauce and cayenne pepper for a stew that's just as tasty served over biscuits, noodles, or rice.
As with most slow-cooked dishes, this recipe is even better prepared a day in advance. Consider making up a big batch on the weekend and reheating it for a weeknight dinner that tastes like it was simmered all day. Your family will be thrilled to dig in!

Cooktop Cove

Southern steak San Marco

5 minutes

2 hours

2 hours 5 minutes

2 tablespoons olive oil, divided

1 ½ pounds chuck steak, cut into 1-inch cubes

1 onion, diced

1 carrot, diced

2 cloves garlic, minced

1 pinch cayenne pepper

1 envelope onion soup mix

1 (16-ounce) can whole peeled tomatoes

1 tablespoon Tabasco sauce

salt and black pepper, to taste

In a large Dutch oven with a lid, heat half of the olive oil over high heat. Add the beef and brown on all sides. Remove from the pot and set aside.

Reduce the heat to medium and add the remaining oil. Add the onion and carrot, and season with a pinch of salt. Sauté about 10 minutes, or until tender and slightly browned, stirring well with a wooden spoon to bring up all the fond.

Add the garlic and cayenne, and sauté until just fragrant, about 1 minute.

Add the onion soup mix, tomatoes, and Tabasco, and stir to combine.

Bring to a simmer, then add the beef back to the pot. Stir well to combine, then reduce the heat to low and cover. Cook, stirring occasionally, for 1 hour 30 minutes, or until the beef is tender.

Season to taste with salt and pepper before serving.

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