Hot Sauce on Top of Beef Stew
Spring to Recipe
A stove-meridian beef stew with tomato sauce recipe using whole ingredients and love apple sauce to create a hearty and filling Wintertime meal.
It'due south snowing today! I realize you probably didn't need to know that, only hear me out.
What's the best dish to serve on a cold, snowy day? Beefiness stew, of course! Or maybe a nice basin of like shooting fish in a barrel tomato basil soup or stovetop chili.
Today we're not talking most soup, though. We're talking about this crawly beef stew!
Now, if all you lot've ever had are canned varieties, then you might disagree. Nonetheless, my stove-top beef stew is something special.
This recipe uses seasoned beefiness, carrots, celery, and onions for the base. Also, I added fresh herbs to highlight all those mouthwatering flavors.
Then, the stew is slow simmered with tomato sauce to create a succulent broth.
Oh, did I mention it'due south done in simply over an hour? That's non a long cook time.
So, the next time your conditions forecaster calls for a snowy twenty-four hour period, I encourage you prepare this tasty Winter dish.
(Consider pairing this stew with our cheddar chive scones.)
How to make beefiness stew with lycopersicon esculentum sauce?
First, showtime past placing a large bucket or stock pot over medium heat and cascade in the oil.
While the oil heats, toss the cubed beef with common salt, fresh rosemary, fresh, thyme, and pepper.
Afterward, add the seasoned meat to the pot. Permit it sear for 1-2 minutes on each side.
Doing and then, will lock in the natural juices and keep the beefiness moist and tender.
Next, sprinkle the meat with all-purpose flour and stir the mixture to coat the beef.
Now, add together in the potatoes, carrots, onions, celery, mushrooms, and a compression of salt.
Stir the stew ingredients as they cook for about 3-four minutes. Then, add in the lycopersicon esculentum sauce, beef broth, and bay leaves.
Later on that, stir the mixture and bring information technology to a simmer. Reduce the heat if needed and let the it simmer for 30-35 minutes.
Once the potatoes are tender and broth has reached your desired consistency, turn off the heat.
Last, remove the bay leaves, consummate a taste examination, and add together salt and pepper if needed.
Serve the stew while it hot's and store whatsoever leftovers in a sealed container, in your refrigerator (for up to 3 days).
That's it, your homemade beef stew with tomato sauce is done! Kim and I hope you lot savour it and wish you all the best 🙂
Recipe Tips and FAQ'due south:
- Personally, I like to use sirloin for this recipe. That detail cut provides a skillful flavour for it's cost.
- If too much liquid evaporates during the simmering stage, experience free to add more beef broth. The liquid level needs to remain higher up the meat and veggies.
- You can always utilise cerise vino to de-coat the pot after the meat has seared. Doing and then, volition add a ton of season.
- Two (two) tablespoons of tomato paste tin can be substituted in place of the tomato sauce. Just be sure to add a picayune extra beef broth.
How do you lot stop love apple taste in stew?
Easy, don't use tomato paste or tomato plant sauce. Simply omit the tomato based ingredient(due south) from the recipe.
What tin I add together to my beefiness stew for flavor?
If you're making homemade beef stew, then cerise wine works beautifully when it'southward used to de-coat the stock pot or saucepan.
All the same, if you lot're eating processed (shop-bought) stew, then consider calculation a few spices like thyme, oregano, and/or white pepper to the stew every bit it's heating.
Does beef stew need tomato paste?
Technically, no. Lycopersicon esculentum based products tin can be omitted from your beef stew recipe. Only keep in mind that tomatoes add together an acidic flavour to the dish.
Ingredients
- 1 Pound Stew Meat or Sirloin, cutting into bite sized pieces
- 1 Tablespoon Avocado Oil
- two Teaspoons Fresh Thyme (may substitute with 1 teaspoon dried thyme)
- ii Teaspoons Fresh Rosemary (may substitute with 1 teaspoon dried rosemary)
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 2 Tablespoons All-purpose Flour
- one Pound Russet Potatoes, peeled and diced into ½ - 1 inch cubes
- 1 Loving cup Carrots, cut into ½ inch thick circles
- ½ Cup Onion, diced
- 1 Rib of Celery, cut into ½ inch thick pieces
- 4 Ounces Mushrooms, sliced
- i Teaspoon Salt
- 3 Cups Beef Broth, plus more as needed
- 8 Ounces Tomato Sauce
- 2 Bay Leaves
Instructions
Place a large stockpot over medium estrus, and add the oil. Allow the oil to rut for about 30 to 45 seconds. In the meantime, toss the stew meat with thyme, rosemary, table salt, and pepper. Add together the stew meat to the pot.
Dark-brown the meat for 1 to 2 minutes on each side. Sprinkle with flour, and then stir. Reduce the heat to low, then add the potatoes, carrots, onion, celery, mushrooms, and salt. Cook the ingredients for three to four minutes while stirring.
Add the beef broth, tomato sauce, and bay leaves. Stir to combine, and bring the liquid to a simmer. Allow the stew to simmer for 30 to 35 minutes or until the potatoes are tender. Taste, and season with additional common salt and pepper if needed.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ane-cup of the homemade beef stew. Actual calories will vary. For more information and tips, please refer to the mail.
Nutrition Information:
Yield: 8 Serving Size: 1 Loving cup
Amount Per Serving: Calories: 260 Full Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 71mg Sodium: 1081mg Carbohydrates: 19g Cobweb: 3g Carbohydrate: 3g Protein: 26g
*The calories are an gauge and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.
heighwayalted1970.blogspot.com
Source: https://morethanmeatandpotatoes.com/beef-stew-tomato-sauce/