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beef tomato stew

a recipe by
Elsa Beene
North Pole, AK

This beef stew is so delicious, tender and rich of tomato flavor. Steamed green beans can substitute boiled spinach.

serves 4-5
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For beef tomato stew

  • 1 lb
    beef chuck/brisket, cut into small bite size
  • 20
    small yellow potatoes, cut in half
  • 3
    carrots, peeled and cut into ½ inch thick
  • 2 md
    shallot, minced
  • 2 clove
    garlic, minced
  • 1 can
    diced tomato 14.5oz
  • 1 can
    tomato sauce 8oz
  • 1 c
    beef stock, unsalted
  • ¼ c
    brown sugar
  • ¼ c
    soy sauce
  • 2 Tbsp
  • 3 Tbsp
    red wine vinegar
  • 3 Tbsp
    tomato paste
  • 2 c
  • 3 Tbsp
    vegetable oil
  • 1 pinch
    dried thyme
  • salt and pepper, to taste
  • boiled spinach or any kind of steamed vegetables (optional)

How To Make beef tomato stew

  • 1
    In a medium bowl, combine beef stock, soy sauce, brown sugar, sugar, red wine vinegar and tomato paste. Set the sauce mixture aside.
  • 2
    Heat the oil over medium high heat in a medium cooking pot. Add minced shallot, stir occasionally and add minced garlic.
  • 3
    Add beef, stir until brown. Add diced tomato and dried thyme. Add sauce mixture, tomato paste and water. Allow the beef to cook and the sauce to bubble, reduce the heat to low covered. Stir and turn occasionally. Cook the beef until tender and the sauce become thick for about 30-45 minutes.
  • 4
    Add carrots, cook for 5 minutes and then add potatoes. Cook another 10 minutes.
  • 5
    Serve the stew with boiled spinach.

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