Hearty Tomato-Braised Beef Stew
Experience the warmth and comfort of a Hearty Tomato-Braised Beef Stew, bursting with rich flavors and tender morsels of beef. This mouthwatering dish features succulent chunks of sirloin beef simmered in a robust tomato base, complemented by an array of fragrant herbs and spices. The addition of vegetables like carrots and potatoes ensures a wholesome meal perfect for chilly nights. This stew not only offers a culinary delight right off the stove, but it also intensifies in flavor when enjoyed the next day, making it an ideal dish for meal prep. Elevate your cooking by experimenting with optional ingredients such as jalapeños for heat, or serve it over pasta for a delightful twist. Enjoy it with grated Parmesan cheese to finish off the flavors beautifully!
8
Servings
400
Calories
26
Ingredients
Ingredients
Sirloin beef
2 lbs (cut into 1-1/2-inch cubes)
Flour
1/3 cup (for coating beef)
Seasoning salt
2 teaspoons
Black pepper
1 teaspoon
Oil
4-6 tablespoons (for browning beef)
Onions
2 large (chopped)
Fresh garlic
3 tablespoons (minced)
Celery
2 stalks (finely diced)
Dried thyme
2-3 teaspoons
Dried chili flakes
2-4 teaspoons (optional)
Bay leaves
2 large
Tomato paste
1/4 cup
Dry red wine
1/2 cup
Worcestershire sauce
3 tablespoons
Beef broth
4 cups
Consomme
2 (10 ounce) cans (undiluted)
Crushed tomatoes
1 (14 ounce) can
Oxo instant bouillon granules
2 tablespoons (optional)
Russet potatoes
2 lbs (cut into cubes)
Carrots
2-3 large (peeled and cut into chunks)
Frozen peas
1 cup (can use more)
Salt
to taste
Black pepper
to taste
Sugar
1 tablespoon (optional)
Cold water
1/4 cup
Grated Parmesan cheese
to taste (optional)
Instructions
1
In a shallow bowl, combine flour, seasoning salt, and black pepper. Coat the beef cubes in the mixture, ensuring to shake off excess flour to avoid lumps.
2
Heat oil in a large Dutch oven or heavy pot over medium heat. Add beef cubes in batches, browning them well on all sides. This may take time, so be patient for the best flavor.
3
Once the beef is well browned, stir in the chopped onions, diced celery, dried thyme, and chili flakes (add more oil if necessary). Sauté for about 4-5 minutes, adding the minced garlic in the last minute.
4
Incorporate the tomato paste and bay leaves into the pot and cook for an additional 2 minutes, stirring continuously.
5
Pour in the dry red wine, scraping up any browned bits from the pot to deglaze, and let it cook for about 1 minute.
6
Add Worcestershire sauce, beef broth, consomme, crushed tomatoes, and optional bouillon granules. Stir to combine and bring the mixture to a boil.
7
Reduce the heat and allow the stew to simmer uncovered on medium-low heat for approximately 1-1/2 hours, checking frequently until the meat becomes tender without overcooking.
8
Once the beef is tender, transfer it to a bowl using a slotted spoon. Add cubed potatoes, large carrot chunks, and frozen peas to the pot, cooking until the vegetables are fork-tender.
9
Season the stew with salt, black pepper, and sugar (if desired). The sugar helps to balance the acidity of the tomatoes.
10
If you prefer a thicker stew, mix cold water with flour to create a smooth paste and stir it into the simmering stew until it reaches your desired thickness.
11
Return the cooked beef to the pot and stir until heated through.
12
Serve the hearty stew over cooked pasta, if using, and garnish with grated Parmesan cheese for an extra flavor punch. Enjoy!
Nutrition Information
10g
Fat
40g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Tomato-Braised Beef Stew?
It is a comforting and rich stew featuring tender sirloin beef simmered in a robust tomato-based broth with fragrant herbs, carrots, and potatoes.
What cut of beef is best for this recipe?
The recipe recommends using 2 lbs of sirloin beef cut into 1-1/2-inch cubes for succulent and tender results.
How do I prepare the beef before browning?
Coat the beef cubes in a mixture of 1/3 cup flour, 2 teaspoons seasoning salt, and 1 teaspoon black pepper, ensuring you shake off any excess flour.
What equipment is needed to cook the stew?
A large Dutch oven or a heavy pot is ideal for browning the meat and simmering the stew evenly.
Why should I brown the beef in batches?
Browning in batches ensures the meat sears properly to lock in flavor rather than steaming, which provides the best taste for the stew.
Which aromatics are used in the base?
The base includes 2 large chopped onions, 2 stalks of finely diced celery, and 3 tablespoons of minced fresh garlic.
What herbs and spices give the stew its flavor?
The dish is seasoned with dried thyme, bay leaves, and optional dried chili flakes for a hint of heat.
How is the pot deglazed?
After cooking the tomato paste, 1/2 cup of dry red wine is poured in to scrape up the flavorful browned bits from the bottom of the pot.
What liquids are used for the braising base?
The liquid base consists of 4 cups of beef broth, 2 cans of undiluted consomme, and one 14-ounce can of crushed tomatoes.
How long does the beef need to simmer?
The stew should simmer uncovered on medium-low heat for approximately 1-1/2 hours until the meat is tender.
When should I add the vegetables?
Once the beef is tender, remove it from the pot and add the cubed potatoes, carrot chunks, and frozen peas to cook until fork-tender.
What kind of potatoes work best?
The recipe calls for 2 lbs of Russet potatoes, cut into cubes.
Why is sugar included in the ingredients?
One tablespoon of sugar is optional and helps to balance the natural acidity of the tomatoes in the sauce.
How can I make the stew thicker?
You can mix 1/4 cup of cold water with flour to create a smooth paste and stir it into the simmering stew until it reaches your preferred thickness.
Is this stew spicy?
It can be as spicy as you like; the recipe suggests 2-4 teaspoons of optional dried chili flakes and mentions jalapeos as an optional addition.
How many servings does this recipe yield?
This recipe is designed to provide 8 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
What is the nutritional breakdown of the stew?
Per serving, the stew contains 10g of fat, 40g of carbohydrates, and 30g of protein.
Can I use bouillon to enhance the flavor?
Yes, the recipe suggests 2 tablespoons of optional Oxo instant bouillon granules for extra depth.
What is the recommended serving suggestion?
The stew can be enjoyed on its own or served over cooked pasta for a delightful twist.
What garnish should I use?
Garnish with grated Parmesan cheese to finish off the flavors beautifully.
Can I prepare this dish in advance?
Absolutely; the flavor intensifies when enjoyed the next day, making it an ideal choice for meal prep.
What size should the carrots be cut into?
The carrots should be peeled and cut into large chunks so they hold up during cooking.
How much garlic is used?
The recipe uses a generous 3 tablespoons of minced fresh garlic.
What can I substitute for the wine?
While not explicitly stated, additional beef broth or a splash of red wine vinegar mixed with water can often substitute for red wine in deglazing.
How do I ensure the beef stays tender?
Check the stew frequently during the 1-1/2 hour simmer and ensure the meat is tender without being overcooked.
When do I add the Worcestershire sauce?
It is added along with the beef broth, consomme, and crushed tomatoes before bringing the mixture to a boil.
Is the stew cooked covered or uncovered?
The instructions specify simmering the stew uncovered on medium-low heat.
How much frozen peas are needed?
The recipe calls for 1 cup of frozen peas, but you can use more if desired.
What should I do with the beef while the vegetables cook?
Transfer the tender beef to a separate bowl using a slotted spoon and set it aside while the potatoes and carrots finish cooking in the broth.