TOMATO BASED BEEF STEW RECIPES

TOMATO-BASED BEEF STEW RECIPE - FOOD.COM

Tomato-Based Beef Stew Recipe - Food.com image

This is a full-flavor rich tomato-based stew that is even better the next day! The amount of broth really does not have to be exact you can add in more or a little less, I also add in 2 seeded and finely chopped jalapeno peppers and a couple tablespoons of recipe#186029 for added heat and flavor, if you like spice you might want to add it it but that is optional. The flour/water mixture is only optional, add it in for a thicker texture or omit for a thinner stew. Feel free to add in other veggies also parsnips and turnips are good to add in! For meatball stew, use your own favorite meatball recipe or use recipe#69173 made into tiny meatballs and then browned firstly in place of the cubed beef then serve the sauce and meatballs over cooked spaghetti or pasta of choice.

Total Time 2 hours 5 minutes

Prep Time 35 minutes

Cook Time 1 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 26

Ingredients

2 lbs sirloin beef (cut into about 1-1/2-inch cubes or use stewing beef)
1/3 cup flour
2 teaspoons seasoning salt
1 teaspoon black pepper
4 -6 tablespoons oil
2 large onions, chopped
3 tablespoons fresh minced garlic (or to taste)
2 stalks celery, finely diced
2 -3 teaspoons dried thyme
2 -4 teaspoons dryed chili flakes (optional or to taste)
2 large bay leaves
1/4 cup tomato paste
1/2 cup dry red wine (can use less)
3 tablespoons Worcestershire sauce
4 cups beef broth
2 (10 ounce) cans consomme, undiluted (or use all beef broth)
1 (14 ounce) can crushed tomatoes (can use a 28-ounce can if desired)
2 tablespoons oxo instant bouillon granules (or use an alternative browning sauce such as Kitchen Bouquet or OXO beef liquid) (optional)
2 lbs russet potatoes (cut into cubes)
2 -3 large carrots (peeled and cut into large chunks)
1 cup frozen peas (can use more)
salt and black pepper
1 tablespoon sugar (optional)
1/4 cup cold water (mixed with 1 tablespoon flour to create a smooth paste) (optional)
cooked pasta (optional)
grated parmesan cheese (optional)

Steps:

In a shallow bowl mix the flour with salt and black pepper; add in beef cubes and coat in the flour mixture, shaking off ANY excess flour before adding to the oil (this is important or you will get small lumps of flour in the stew if you do not shake off the excess flour, just coat very lightly).
Heat oil in a large Dutch oven or heavy pot over medium heat; the beef cubes in batches and browned well on all sides (the cubes must be well browned, this will take some time to brown well so have patience!).
To the same pot with the beef add in the onions, celery, thyme and chili flakes (add in more oil if needed) saute stirring with a wooden spoon for about 4-5 minutes adding in the garlic the last few minutes.
Add in the tomato paste and bay leaves; cook stirring with a wooden spoon for 2 minutes.
Add in the wine, stir for about 1 minute to deglaze the pot scraping up any browned bits with a wooden spoon.
Add in the Worcestershire sauce, beef broth, consomme, crushed tomatoes, bouillon powder (or browning sauce if using) bring to a boil stirring over medium heat.
Reduce the heat and and simmer uncovered over medium-low heat for about 1-1/2 hours or until the meat is tender but not overdone (the beef will become stringy and tough if overcooked).
When the beef is cooked remove to a bowl with slotted spoon.
Add in the cubed potatoes, carrots and frozen peas; cook until the veggies are just fork-tender.
Season with salt and lots black pepper to taste and add in the sugar (if using, the sugar will reduce the acid taste to the stew, it is only optional).
At this point you can add in the flour water mixture to the simmering stew; cook until desired thickness adding in more flour/water mixture to create desired thickness).
Add in the cooked beef back to the pot; stir and cook until heated through.
Serve the stew on cooked pasta if desired and top with grated parmesan cheese.
Delicious!

Nutrition Facts : Calories 269.3, FatContent 7.7, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 1161.2, CarbohydrateContent 40.8, FiberContent 6.5, SugarContent 6.2, ProteinContent 9

ALITA'S TOMATO BEEF STEW RECIPE | ALLRECIPES

Alita's Tomato Beef Stew Recipe | Allrecipes image

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

Ingredients

½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
3 pounds beef stew meat, cut into 1-inch cubes
¼ cup oil
3 (14.5 ounce) cans chopped tomatoes
3 large onions, chopped
1 (16 ounce) can tomato sauce
1?½ cups water
3 tablespoons Worcestershire sauce
5 teaspoons minced garlic, or to taste
1 tablespoon paprika
1?½ teaspoons white sugar
3 bay leaves
3 cups 3/4-inch carrot chunks
3 cups 3/4-inch potato chunks
2 cups quartered fresh mushrooms

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

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