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Hey friends!
Feeling a bit hungry? I’ve got a cozy recipe that will warm you right up.
Today, I’m sharing my go-to beef and tomato stew.
It’s hearty, flavorful, and perfect for those chilly nights.
Plus, it’s super easy to make!
Let’s dive in and get cooking!
Possible Ingredient Alternatives
For the beef, plant-based alternatives like seitan or textured vegetable protein (TVP) can be used to create a vegan version of this stew. These options provide a meaty texture and absorb flavors well. Adjust cooking time as these alternatives typically require less time to become tender. Portobello mushrooms can also work as a beef substitute, offering a rich, umami flavor and meaty texture.
Tomato paste can be replaced with pureed roasted red peppers or sun-dried tomatoes for a different flavor profile while maintaining the dish’s rich, savory base. Use about 3/4 the amount of roasted red peppers or sun-dried tomatoes as you would tomato paste.
For those avoiding sugar, consider using a natural sweetener like stevia or monk fruit extract. Start with a small amount and adjust to taste, as these alternatives are much sweeter than sugar. Alternatively, grated carrots or finely diced sweet potato can add natural sweetness to the stew while increasing its nutritional value.
Preparation Time | 20-30 minutes |
Cooking Time | 120-135 minutes |
Total Time | 140-165 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 180-200 g
- Fat: 100-120 g
- Carbohydrates: 150-170 g
Ingredients
- 1 kg (2.2 lb) beef (brisket, beef chuck, shank, or beef short ribs)
- 1.6 kg (3.5 lb) tomatoes
- 230 g (0.5 lb) onion
- 4 cloves garlic
- 1 piece aged tangerine peel
- 3 pieces bay leaves
- 1 piece cinnamon stick
- 2 pieces star anise
- 5 tbsp (3 oz) tomato paste
- 2 tbsp chu hou paste (optional)
- 1 tbsp sugar
- 2.5 tsp salt
- Carrots (amount not specified)
- Cilantro (as garnish)
Step 1: Prepare the Tomatoes
Use a sharp blade to make a slight cross mark on the bottom of each tomato.
Place the tomatoes in boiling water for about 30 seconds, then remove them carefully.
Peel off the skin, remove the hard stem, and roughly cut the tomatoes into large chunks.
Set these aside for later use in the stew.
Step 2: Prepare Other Ingredients
Finely dice 1 medium-sized onion and cut 1/2 lb of carrots into big chunks.
Cut 1 kg of beef into 1.5-inch cubes and set them aside.
This will make it easy to assemble the stew later.
Step 3: Sear the Beef
Add 2 tablespoons of cooking oil to a cast-iron pot and heat it.
Once hot, sear the beef cubes in the pot until they are browned on all sides.
This will help lock in the flavor.
Remove the beef from the pot once seared, and set aside.
Step 4: Sauté Aromatics
In the same pot, sauté minced garlic, the diced onion, 2 pieces of star anise, 3 bay leaves, 1 cinnamon stick, and 1 piece of dried orange peel over medium heat until the onion is soft and translucent.
This combination of aromatics will add depth to your stew’s flavor.
Step 5: Build the Stew Base
Add 5 tablespoons of tomato paste and 1.5 tablespoons of Chu Hou paste (optional) to the pot.
Stir to combine with the aromatics.
Add the tomato chunks, reserving a bit for later, and return the beef to the pot.
Stir everything to combine well.
Step 6: Simmer the Stew
Cover the pot and bring the mixture to a boil over medium-low heat.
Season with 2.5 teaspoons of salt and 1 tablespoon of sugar, tasting and adjusting as necessary.
Turn the heat to the lowest setting and let the stew simmer for about 2 hours, adjusting time based on the beef cut used.
Step 7: Add Carrots and Finish
About 30 minutes before the stew is done, add the carrot chunks to the pot and cover it again.
Before serving, add the reserved tomato chunks and stir well to integrate into the stew.
Do a final taste check to ensure the seasoning is just right, then serve and enjoy your flavorful beef stew!