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My review
Alita's Tomato Beef Stew
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Kate in Berkeley
"Alita tweaked this rich, tomato-based beef stew over the years from her original recipe, which was much less red and contained less vegetables. We're always a little regretful when the pot is empty. Teenagers can wolf it down pretty fast!"
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Ingredients
2 h 40 m servings 485Original recipe yields 12 servings (3 quarts)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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Newest
4/27/2016
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 ...
3/14/2016
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...
5/27/2018
I added diced tomatoes along with the sauce and it made it so tasty
3/30/2017
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.
2/3/2017
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~!