beef tomato stew
This beef stew is so delicious, tender and rich of tomato flavor. Steamed green beans can substitute boiled spinach.
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yield
4 -5
prep time
15 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For beef tomato stew
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1 lbbeef chuck/brisket, cut into small bite size
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20small yellow potatoes, cut in half
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3carrots, peeled and cut into ½ inch thick
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2 mdshallot, minced
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2 clovegarlic, minced
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1 candiced tomato 14.5oz
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1 cantomato sauce 8oz
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1 cbeef stock, unsalted
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¼ cbrown sugar
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¼ csoy sauce
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2 Tbspsugar
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3 Tbspred wine vinegar
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3 Tbsptomato paste
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2 cwater
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3 Tbspvegetable oil
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1 pinchdried thyme
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salt and pepper, to taste
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boiled spinach or any kind of steamed vegetables (optional)
How To Make beef tomato stew
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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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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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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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4Add carrots, cook for 5 minutes and then add potatoes. Cook another 10 minutes.
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5Serve the stew with boiled spinach.
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