ALITA'S TOMATO BEEF STEW RECIPE | ALLRECIPES
Alita tweaked this rich, tomato-based beef stew over the years from her original recipe, which was much less red and contained less vegetables. We're always a little regretful when the pot is empty. Teenagers can wolf it down pretty fast!
Provided by Kate in Berkeley
Categories Soups, Stews and Chili Recipes Stews Beef
Total Time 2 hours 40 minutes
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Yield 3 quarts
Number Of Ingredients 17
Steps:
- Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
- Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
- Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
- Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.
Nutrition Facts : Calories 484.8 calories, CarbohydrateContent 25.9 g, CholesterolContent 98.6 mg, FatContent 27.4 g, FiberContent 4.4 g, ProteinContent 33.8 g, SaturatedFatContent 9.6 g, SodiumContent 678.1 mg, SugarContent 8.6 g
HEARTY BEEF AND TOMATO STEW RECIPE | MYRECIPES
The ingredient list may look lengthy, but this recipe involves mostly measuring and adding ingredients to the pot to simmer. To trim prep time, look for prechopped onions in the produce aisle. Serve with crusty slices of a baguette. A double-dose of lycopene comes with tomato paste and canned tomatoes.
Provided by Jaime Harder
Yield 8 servings (serving size: 1 1/2 cups stew and 1 tablespoon parsley)
Number Of Ingredients 17
Steps:
- Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes or until browned, stirring frequently. Remove beef from pan, reserving 1 tablespoon of drippings in pan. Add onion and garlic to pan; sauté 2 minutes or until onion begins to brown. Add tomato paste; cook 1 minute, stirring frequently. Add broth; bring to a boil. Return meat to pan. Add potato and next 7 ingredients (through bay leaf); bring to a simmer. Cover and cook 1 hour and 15 minutes or until vegetables are tender, stirring occasionally. Discard rosemary and bay leaf. Stir in salt and pepper. Top with parsley.
- Lycopene count: 11 milligrams per serving.
Nutrition Facts : Calories 329 calories, CarbohydrateContent 33.3 g, CholesterolContent 51 mg, FatContent 7.5 g, FiberContent 4.1 g, ProteinContent 31.1 g, SaturatedFatContent 2.6 g, SodiumContent 630 mg
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