My beautiful mamma made this stew regularly growing up, and nothing is more comforting on a cold winter's day. This soup is hearty, nutritious and is best served piping hot with a slice of peasant bread.
2 lb. cubed stew beef
1 large onion, chopped
2 garlic cloves, minced
6 large carrots, sliced
6 celery stalks, sliced
1 large tomato, cut into large chunks
2 yellow potatoes, peeled and cut into 2-inch chunks
1 small can tomato sauce
1/2 cup GEVOO
~3-4 cups hot water (add more as needed throughout cooking time)
Hot chili flakes (optional)
Boil beef for 5 minutes until froth rises to the top of pot. Drain and rinse in cold water; set aside.
In large stock pot, heat olive oil and sauté onion until softened.
Add garlic, fresh tomatoes, salt and pepper and stir for 2 minutes until fragrant. In meantime, boil water so it is ready.
Add the beef and tomato sauce (and optional hot chili flakes). Mix well and sauté for 5 minutes.
Add hot water, celery, carrots, salt and pepper.
Boil at medium heat for 1 hour. After 30 minutes, add potatoes.
Stir occasionally. Add hot water as needed making sure not to dilute the taste too much. Add salt, pepper, or a touch more of tomato sauce for taste as needed.
*This stew stores very well. It will thicken over time, so add a touch of water in pot when heating up to get the consistency desired.