Beef and Tofu Stew with Peppers and Tomatoes

Ingredients

• 1 lb beef stew meat
• 14 oz firm tofu
• 2 medium bell peppers
• 1 medium yellow onion
• 14.5 oz canned diced tomatoes
• 2 cups beef broth
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. 1

   Pat the 1 lb beef stew meat dry and season with 1/2 tsp salt. Heat 1 tbsp olive oil in a large pot over medium-high; add beef in a single layer and sear until browned on all sides, about 6 minutes. Remove to a plate.

2. 2

   While beef sears, press the 14 oz tofu between paper towels to remove excess water, then cut into 1-inch cubes. Slice the 2 bell peppers and 1 onion into strips.

3. 3

   In the same pot, add remaining 1 tbsp olive oil. Add the sliced onion and peppers; cook over medium until softened, about 5 minutes. Stir in the 14.5 oz diced tomatoes with their juices and 2 cups beef broth, scraping up any browned bits.

4. 4

   Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook until beef is tender, about 30 minutes. Stir occasionally.

5. 5

   Add the tofu cubes and remaining 1/2 tsp salt. Simmer uncovered for 5 minutes, until tofu is heated through and flavors meld. Taste and adjust salt if needed. Serve hot.

Tools you’ll need

• large pot
• cutting board
• knife
• paper towels

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