Ingredients

Winter Beef Stew

  • ¼ cup of grapeseed oil
  • 3 lb of cubed chuck steak
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 medium carrot peeled and finely chopped
  • 2 tsp dried ground sage
  • 4 garlic cloves, minced
  • 2 tablespoons of flour
  • 1 ½ tablespoon of stone ground mustard
  • 1 jar mild TOSTITOS® Mild/Medium Chunky Salsa
  • ½ cup of fresh yellow corn
  • 2 cups of beef stock
  • salt and pepper

Topping

  • 1 Bag of Tostitos Bite Size
  • 1 cup of Tostitos bite-sized chips, pulsed finely
  • 2 tsp garlic powder
  • ¼ cup parsley, chopped
  • ¾ cup grated parmesan cheese

Steps

Winter Beef Stew

  1. In a large shallow cast iron pot, heat oil over medium-high heat and sear off cubed chuck steak.
  2. Brown the beef for about 8 -10 minutes until seared on most sides.
  3. Remove the beef from the pot and transfer into a bowl, adding veggies, sage, and garlic, and saute the veggies until translucent.
  4. Add flour, then stir and cook off flour for about 5 minutes before adding mustard, TOSTITOS® Mild Chunky Salsa, corn, beef stock, and season with salt and pepper.
  5. Pour the beef back into the pot, stir, cover, and simmer for 45 minutes.
  6. Use two forks to shred beef in the pot, then allow the stew to cook for an additional 30 minutes. At this time you can taste for salt and pepper.

Topping

  1. Mix together garlic, parsley, parmesan cheese, and pulsed Tostitos bite-sized chips to go over the top of the beef stew.
  2. Once the stew is cooked through, layer Tostitos bite-size chips on top of the stew.
  3. Sprinkle the herb and cheese mixture on top of the chip layer.
  4. Bake in the oven at 425 degrees for 5-8 minutes until the cheese is melted and golden brown.
  5. Serve up and enjoy immediately!

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