A few weeks ago I made a cioppino and I noticed that the base was really delicious. Tonight I made the base again (with some slight mods) and then added some carrots and chopped beef. It was heaven.
The cioppino recipe:
http://www.epicurious.com/recipes/food/views/Cioppino-106263What I made tonight:
About 2 tablespoons crushed garlic. I like garlic, adjust to your tastes
2 medium onions finely chopped in the food processor
2 bay leaves
1 teaspoon dried oregano
1 1/2 teaspoon salt
~1/2 teaspoon black pepper
1/4 olive oil
1 green bell pepper, diced to 1/4" - 1/3" pieces
3 tablespoons tomato paste
1 1/2 cups dry red wine
2 14.5 oz stewed tomatoes with juice. Go ahead and get the pre-chopped ones, otherwise chop them up a bit
1 cup chicken broth. I used the 1 tsp "Better Than Bullion" + 1 cup water
In pot add the olive oil, garlic, onion, bay leaves, oregano, salt, and pepper. Cook until onions are soft. Add bell pepper and tomato paste. Stir and cook a minute or two. Add wine and reduce by half (5 to 6 minutes). Add tomatoes (+ juice) and broth. If it is too thick add a cup of water. Simmer 30 minutes. Salt + pepper to taste.
While it was simmering I cut a carrot into thin slices and the beef into 1/4" segments. When the base was about 5 minutes out I fried the carrots in coconut oil, stirring regularly, until softer (I like a bit of firmness). Then I added the beef and browned it. Then added it to the base and cooked another 2 minutes. Serve and enjoy.