Tomato, Beef and Vegetable Stew

    (168)
    2 hours 15 minutes

    Everyone needs a good beef stew recipe and this one is mine. I am a fan of rosemary but if you find it too strong you can reduce the quantity.


    177 people made this

    Ingredients
    Serves: 6 

    • 450g diced chuck steak or casserole meat
    • 1 tablespoon vegetable oil
    • 1 onion, thinly sliced
    • 170g tomato purée
    • 500ml beef stock
    • 2 medium carrots, chopped
    • 3 potatoes, cubed
    • 1 sprig fresh rosemary
    • 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
    • 1 bay leaf
    • 1/4 teaspoon cayenne pepper
    • 250g crimini mushrooms, quartered
    • 300g frozen garden peas, thawed

    Directions
    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Sauté the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
    2. Add the onion and tomato purée to the pot and sauté over medium heat for 5 minutes or until onion is tender, stirring often. Return the meat to the pot along with the beef stock, combining with the onion and tomato purée mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours or until meat is tender.
    3. Add the carrots, potatoes, rosemary, thyme, bay leaf and cayenne pepper and simmer, covered, for another 45 minutes. (Add some water if the stew seems too thick.)
    4. Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

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    Reviews and Ratings
    Global Ratings:
    (168)

    Reviews in English (123)

    by
    2

    Something else. This recipe instantly earned 5 stars when my sister apologised to my mother, turned to me, and said, "this is the best beef stew i have ever had!" Of course, i made some considerable changes to suit my taste. I decided that beef stew needs wine, so in the 45 minute time period i added 125ml of marsala, and for the last 15 minutes (after the peas are added) i threw in about 50ml of sherry. I used almost 1 kg of beef, so i added more beef stock and 2 tablespoons of extra tomato puree. The seasonings were also changed: no bay leaf, 1/4 teaspoon of dried rosemary in place of fresh and almost a tsp of paprika. I left out the thyme. I also used tinned mushrooms instead of fresh. Before cooking the meat in the oil, i cooked 2 chopped garlic cloves, then added the beef. I cooked it about 20 minutes longer- maybe more. It really came out delicious, but, as you see, i made a lot of changes, so i will only give it 4 stars (without them it wouldve been too bland).Will definitely make again!  -  08 Oct 2008

    by
    0

    Altered ingredient amounts. Overall it was very tasty. Good dish for a cold foggy evening. Did not use the crushed chillies. And next time, we would reduce the rosemary. Suggest maybe using 1/2 rosemary sprig. The stew does get dry when reheating for leftovers. I would use this recipe again.  -  08 Oct 2008

    by
    0

    Used different ingredients. Everyone said this was good, even my picky son and his friend. I used a few pinches of dried Rosemary in place of the fresh. I also added salt. Next time will cut back on the rosemary and thyme. Thank you Marianne for a great recipe and thanks to all the helpful reviews.  -  08 Oct 2008

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