Easy English Muffin Pizzas

Easy English Muffin Pizzas

Classic Tomato Beef Stew

Classic Tomato Beef Stew

When I think back to my childhood and our many evenings around the family dinner table, a few recipes fondly come to mind, including this hearty and delicious beef stew. My dad was a meat-and-potatoes kind of guy, so my mom made it often. Lucky for me, she passed the recipe down from her recipe box to mine.

Prep Time 2 hours 30 minutes
Total Time 2 hours 30 minutes

Ingredients

  • 1½ pounds beef stew meat, trimmed of fat, chopped into 3/4-inch pieces
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 large garlic cloves, minced
  • ¼ cup water
  • 1 quart beef broth
  • 3 tablespoons tomato paste
  • 1 (15-ounce) can tomato sauce
  • 1 pound thin-skinned potatoes (such as Yukon gold or creamer potatoes), unpeeled, chopped into 1-inch pieces
  • 1 pound carrots, peeled, chopped into 3/4-inch pieces
  • 1 teaspoon dried thyme (or 6 fresh thyme sprigs)

Instructions

    1. Place the beef in a bowl and sprinkle with flour, salt, and pepper. Toss until well coated. Set aside.

    2. Heat oil in a large Dutch oven or heavy pot over medium-low heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes.

    3. Add the meat. Cook, stirring a few times, until the meat is lightly browned, about 5 minutes.

    4. Add ¼ cup water and cook, stirring often, 5 minutes.

    5. Raise the heat to medium high. Add broth, tomato paste, tomato sauce, potatoes, carrots, and thyme. Stir until combined. Bring to a simmer, cover, and cook over low heat until the beef and vegetables are fork tender, about 1½ hours.

Notes

For a thicker stew, place 1 additional tablespoon of flour in a small bowl with 2 tablespoons cold water; stir until smooth. When the stew is done, add the flour/water mixture, stir, and simmer 3 more minutes to thicken.

Nutrition Information:

Yield:

8

Serving Size:

1¼ cup

Amount Per Serving: Calories: 237Total Fat: 8gSaturated Fat: 2gCholesterol: 54mgSodium: 454mgCarbohydrates: 21gFiber: 4gSugar: 8gProtein: 22g

Recipe by Melissa Halas, MA, RDN, CDE, author of the Super Crew kids’ book series, and founder of SuperKidsNutrition.com, the first kids’ nutrition mega website created in 2006.

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TPWC Member Highlight: Stanislaus Foods

Get the scoop on Tomato Wellness member, Stanislaus Foods. We are proud to have this family-run company as part of the tomato community!

Stanislaus Foods has been a landmark in the central valley of California for 80 years. In 1942, the Cortopassi family first opened their doors in the heart of Modesto. They take pride in offering high quality tomato products to chefs and Italian restaurants throughout the country. Their lineup includes a variety of options from whole peeled and diced tomatoes, purees, and pastes to fully prepared pizza and pasta sauces.

“You can’t make good wine from bad grapes,” is a motto that the Cortopassi’s stand by in their effort to make great-tasting tomato products. They took the values instilled from their Italian parents and grandparents. Hard work, doing your best, not cutting corners, and keeping your word are just a few of the “real Italian” values they brought into their business. As a family-owned business, they make it a point to work with farmers who share their passion and beliefs. 

To ensure consistency in their products, each load of tomatoes is evaluated to determine key flavor characteristics. Their Raw Product Lab is unique to Stanislaus Foods and allows them to make necessary adjustments to continue to offer the same great-tasting product in each and every can. We are OBSESSED with their Basil Room! It’s always our favorite part of their tour. 

Welcome a piece of the Cortopassi family into your home by trying one of their traditional Italian recipes.

Lala Ethel’s Sugo Genovese
Salsa di Cipolle e Capperi
Sugo alla Melanzana

Cupboard Minestrone Soup

Classic Tomato Beef Stew

Classic Tomato Beef Stew

When I think back to my childhood and our many evenings around the family dinner table, a few recipes fondly come to mind, including this hearty and delicious beef stew. My dad was a meat-and-potatoes kind of guy, so my mom made it often. Lucky for me, she passed the recipe down from her recipe box to mine.

Prep Time 2 hours 30 minutes
Total Time 2 hours 30 minutes

Ingredients

  • 1½ pounds beef stew meat, trimmed of fat, chopped into 3/4-inch pieces
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 large garlic cloves, minced
  • ¼ cup water
  • 1 quart beef broth
  • 3 tablespoons tomato paste
  • 1 (15-ounce) can tomato sauce
  • 1 pound thin-skinned potatoes (such as Yukon gold or creamer potatoes), unpeeled, chopped into 1-inch pieces
  • 1 pound carrots, peeled, chopped into 3/4-inch pieces
  • 1 teaspoon dried thyme (or 6 fresh thyme sprigs)

Instructions

    1. Place the beef in a bowl and sprinkle with flour, salt, and pepper. Toss until well coated. Set aside.

    2. Heat oil in a large Dutch oven or heavy pot over medium-low heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes.

    3. Add the meat. Cook, stirring a few times, until the meat is lightly browned, about 5 minutes.

    4. Add ¼ cup water and cook, stirring often, 5 minutes.

    5. Raise the heat to medium high. Add broth, tomato paste, tomato sauce, potatoes, carrots, and thyme. Stir until combined. Bring to a simmer, cover, and cook over low heat until the beef and vegetables are fork tender, about 1½ hours.

Notes

For a thicker stew, place 1 additional tablespoon of flour in a small bowl with 2 tablespoons cold water; stir until smooth. When the stew is done, add the flour/water mixture, stir, and simmer 3 more minutes to thicken.

Nutrition Information:

Yield:

8

Serving Size:

1¼ cup

Amount Per Serving: Calories: 237Total Fat: 8gSaturated Fat: 2gCholesterol: 54mgSodium: 454mgCarbohydrates: 21gFiber: 4gSugar: 8gProtein: 22g

Sharon Palmer, MSFS, RDN is known as The Plant-Powered Dietitian. Based in Ojai, California, she is an expert in plant-based, sustainable eating and the author of four books.

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Crispy Chickpea Bulgur Bowl with Romesco Sauce

Crispy Chickpea Bulgur Bowl with Romesco Sauce

Crispy Chickpea Bulgur Bowl with Romesco Sauce

Crispy Chickpea Bulgur Bowl with Romesco Sauce

Romesco sauce is a traditional Spanish sauce that features roasted red peppers and tomato paste. Our version is weeknight-friendly and doesn’t require a blender or food processor. Mediterranean staples like eggplant, chickpeas, and bulgur, round out this plant-based grain bowl.

Prep Time 50 minutes
Total Time 50 minutes

Ingredients

  • Bulgur Bowl:
  • 1 (15-ounce) can chickpeas, drained, reserving liquid
  • 1 large eggplant, chopped into bite-size pieces
  • ½ cup whole grain cornmeal
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 1 cup bulgur, uncooked
  • 3 cups water
  • Romesco Sauce:
  • 3 roasted red peppers, finely chopped (about ¾ cup)
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 6 ounces tomato paste
  • 2 tablespoons almond meal
  • 1/3 cup water

Instructions

    1. Preheat oven to 425°F.

    2. Place eggplant in a bowl with chickpea liquid, stirring to coat eggplant. Mix in cornmeal until coated.

    3. Transfer the breaded eggplant to a large baking sheet sprayed with cooking spray.

    44. Mix chickpeas, olive oil, cumin, and paprika in a mixing bowl. Transfer the chickpeas to the baking sheet with the eggplant. Sprinkle with 1/2 teaspoon salt.

    5. Bake for 15 minutes. Use a spatula to turn the chickpeas and eggplant so that they brown evenly, then bake for another 15 minutes.

    6. Combine the bulgur and water in a medium pot. Bring to a boil, and then reduce heat to low and cook, covered, for 10 minutes, until the liquid is absorbed and the grains are tender. Remove from heat but keep the lid on.

    7. To make the Romesco sauce, add roasted pepper, olive oil, paprika, tomato paste, almond meal, and water to a small pot and cook on low heat, whisking until well combined. Cook for 10 minutes, stirring occasionally, until warm.

    8. To serve, divide the bulgur, eggplant, chickpeas and Romesco sauce into four bowls as follows: 1 cup bulgur, ¾ cup eggplant, ¼ cup chickpeas, and ¼ cup Romesco sauce. Serve warm.

Notes

You can roast bell peppers, or buy them prepared in a jar.

Nutrition Information:

Yield:

4

Serving Size:

1 bowl

Amount Per Serving: Calories: 440Total Fat: 14gSaturated Fat: 2gCholesterol: 0mgSodium: 570mgCarbohydrates: 67gFiber: 12gSugar: 9gProtein: 14g

Recipe by Kelly LeBlanc, MLA, RD, LDN, the director of nutrition at Oldways, a nonprofit organization helping people rediscover the healthy, sustainable joys of the “old ways” of shared cultural traditions.

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Classic Tomato Beef Stew

Classic Tomato Beef Stew

Classic Tomato Beef Stew

Classic Tomato Beef Stew

When I think back to my childhood and our many evenings around the family dinner table, a few recipes fondly come to mind, including this hearty and delicious beef stew. My dad was a meat-and-potatoes kind of guy, so my mom made it often. Lucky for me, she passed the recipe down from her recipe box to mine.

Prep Time 2 hours 30 minutes
Total Time 2 hours 30 minutes

Ingredients

  • 1½ pounds beef stew meat, trimmed of fat, chopped into 3/4-inch pieces
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 large garlic cloves, minced
  • ¼ cup water
  • 1 quart beef broth
  • 3 tablespoons tomato paste
  • 1 (15-ounce) can tomato sauce
  • 1 pound thin-skinned potatoes (such as Yukon gold or creamer potatoes), unpeeled, chopped into 1-inch pieces
  • 1 pound carrots, peeled, chopped into 3/4-inch pieces
  • 1 teaspoon dried thyme (or 6 fresh thyme sprigs)

Instructions

    1. Place the beef in a bowl and sprinkle with flour, salt, and pepper. Toss until well coated. Set aside.

    2. Heat oil in a large Dutch oven or heavy pot over medium-low heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes.

    3. Add the meat. Cook, stirring a few times, until the meat is lightly browned, about 5 minutes.

    4. Add ¼ cup water and cook, stirring often, 5 minutes.

    5. Raise the heat to medium high. Add broth, tomato paste, tomato sauce, potatoes, carrots, and thyme. Stir until combined. Bring to a simmer, cover, and cook over low heat until the beef and vegetables are fork tender, about 1½ hours.

Notes

For a thicker stew, place 1 additional tablespoon of flour in a small bowl with 2 tablespoons cold water; stir until smooth. When the stew is done, add the flour/water mixture, stir, and simmer 3 more minutes to thicken.

Nutrition Information:

Yield:

8

Serving Size:

1¼ cup

Amount Per Serving: Calories: 237Total Fat: 8gSaturated Fat: 2gCholesterol: 54mgSodium: 454mgCarbohydrates: 21gFiber: 4gSugar: 8gProtein: 22g

Recipe by Liz Weiss, MS, RDN of Liz’s Healthy Table, a cookbook author, host of the EAT, DRINK, LIVE LONGER podcast, and wellness and nutrition expert based in Boston, MA.

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