BEEF TOMATO STEW

Beef Tomato Stew image

Provided by Elsa Beene

Categories Beef

Time 1h45m

Number Of Ingredients 18

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 medium shallot, minced
2 clove garlic, minced
1 can(s) diced tomato 14.5oz
1 can(s) tomato sauce 8oz
1 c beef stock, unsalted
¼ c brown sugar
¼ c soy sauce
2 Tbsp sugar
3 Tbsp red wine vinegar
3 Tbsp tomato paste
2 c water
3 Tbsp vegetable oil
1 pinch dried thyme
salt and pepper, to taste
boiled spinach or any kind of steamed vegetables (optional)

Steps:

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.