beef tomato stew
This beef stew is so delicious, tender and rich of tomato flavor. Steamed green beans can substitute boiled spinach.
prep time
15 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
4-5 serving(s)
Ingredients
- 1 pound 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 medium shallot, minced
- 2 cloves garlic, minced
- 1 can diced tomato 14.5oz
- 1 can tomato sauce 8oz
- 1 cup beef stock, unsalted
- ¼ cup brown sugar
- ¼ cup soy sauce
- 2 tablespoons sugar
- 3 tablespoons red wine vinegar
- 3 tablespoons tomato paste
- 2 cups water
- 3 tablespoons 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
-
Step 1In a medium bowl, combine beef stock, soy sauce, brown sugar, sugar, red wine vinegar and tomato paste. Set the sauce mixture aside.
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Step 2Heat the oil over medium high heat in a medium cooking pot. Add minced shallot, stir occasionally and add minced garlic.
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Step 3Add 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.
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Step 4Add carrots, cook for 5 minutes and then add potatoes. Cook another 10 minutes.
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Step 5Serve the stew with boiled spinach.
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