TOMATO-BASED BEEF STEW

Tomato-Based Beef Stew 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.

Provided by Kittencalrecipezazz

Categories Stew

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 26

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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!