Alita's Tomato Beef Stew
Ingredients2 h 40 m servings 485 cals
- Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
- Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
- Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
- Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.
Per Serving: 485 calories; 27.4 g fat; 25.9 g carbohydrates; 33.8 g protein; 99 mg cholesterol; 678 mg sodium. Full nutrition
ReviewsRead all reviews 6
Followed the recipe (except I scaled it down for 4) as written for the exception of mushrooms. Made this for company and had to leave them out because of an allergy to them. This was enjoyed by ...
Beautiful recipe, just what I was looking for with the tomato base. Fit perfectly in my 6 quart dutch oven using near exact measurements and I took some extra time to brown the beef in batches...
The family loved this recipe. The tomato base was a nice change from traditional beef stew. The only change I made was to substitute red wine for water.
Made as directed but my tomatoes were "chili ready" with a touch of chili powder taste. This only enriched the flavor and made it more robust. Excellent recipe! Thanks~!