Recipe

Kittencal's Tomato-based Beef Stew Recipe

Print Recipe

Ingredients

1/4 c cold water (mixed with 1 tbsp flour to create a smooth paste) (optional) .
2-3 tsps dried thyme .
cooked pasta (optional) .
1 tbsp sugar (optional) .
3 tbsps worcestershire sauce .
1/4 c tomato paste .
3 tbsps fresh minced garlic (or to taste) .
1 c frozen peas (can use more) .
1 (14 oz) can crushed tomatoes (can use a 28-oz can if desired) .
2 tsps seasoning salt .
2 stalks celery, finely sliced .
2 large onions, sliced .
1 tsp black pepper .
4 c beef broth .
salt & black pepper .
grated parmesan cheese (optional) .
4-6 tbsps oil .
2-4 tsps dryed chili flakes (optional or to taste) .
2 large bay leaves .
1/3 c flour .
2 tbsps 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 lbs sirloin beef (cut into about 1-1/2-inch cubes or use stewing beef) .
1/2 c dry red wine (can use less) .
2 (10 oz) cans consomme, undiluted (or use all beef broth) .
2-3 large carrots (peeled & cut into large chunks)

Directions

Step #1 In a shallow bowl mix the flour with salt & black pepper; add in beef cubes & 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).
Step #2 Heat oil In a large-ish Dutch oven or heavy pot over med-heat/flame; the beef cubes in batches & browned well on all sides (the cubes must be well browned, this will take some time to brown well so have patience!).
Step #3 To the same pot with the beef add in the onions, celery, thyme & chili flakes (add in more oil if needed) saute stirring with a wooden spoon for about 4-5 mins adding in the garlic the last few mins.
Step #4 Add in the tomato paste & bay leaves; cook stirring with a wooden spoon for 2 mins.
Step #5 Add in the wine, stir for about 1 min to deglaze the pot scraping up any browned bits with a wooden spoon.
Step #6 Add in the Worcestershire sauce, consomme, beef broth, crushed tomatoes, bouillon powder (or browning sauce if using) bring to a boil stirring over med-heat/flame.
Step #7 Reduce the heat & and let simmer uncovered over medium-low heat for about 1-1/2 hrs or until the meat is tender but not overdone (the beef will become stringy & tough if overcooked).
Step #8 When the beef is cooked remove to a bowl with slotted spoon.
Step #9 Add in the cubed potatoes, carrots & frozen peas; cook this until the veggies are just fork-tender.
Step #10 Spice up with salt & lots black pepper to taste & add in the sugar (if using, the sugar will reduce the acid taste to the stew, it is only optional).
Step #11 At this point you can add in the flour water mixture to the simmering stew; cook this until desired thickness adding in more flour/water mixture to create desired thickness).
Step #12 Add in the cooked beef back to the pot; stir & cook this until heated through.
Step #13 Serve the stew on cooked pasta if desired & top this with grated parmesan cheese.
Enjoy the Kittencal's Tomato-Based Beef Stew recipe

Viewing Kittencal's Tomato-Based Beef Stew Receipe

Kittencal's Tomato-based Beef Stew Recipe

More Related Recipes

Related Categories

Related Tags

Recent Views

Kittencal's Tomato-based Beef Stew Recipe

Related Recipes

More Related Recipes

Related Categories

Related Tags