Alita's Tomato Beef Stew

Name: Alita's Tomato Beef Stew
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Ingredients: 0.5 cup all-purpose flour; 1 teaspoon salt; 0.25 teaspoon ground black pepper; 3 pounds beef stew meat, cut into 1-inch cubes; 0.25 cup oil; 3 (14.5 ounce) cans chopped tomatoes; 3 large onions, chopped; 1 (16 ounce) can tomato sauce; 1.5 cups water; 3 tablespoons Worcestershire sauce; 5 teaspoons minced garlic, or to taste; 1 tablespoon paprika; 1.5 teaspoons white sugar; 3 bay leaves; 3 cups 3/4-inch carrot chunks; 3 cups 3/4-inch potato chunks; 2 cups quartered fresh mushrooms

4.8

(12)

12 Reviews

6 Photos

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!

Recipe by Kate in Berkeley

Updated on September 25, 2022

close up view of Tomato Beef Stew with carrots, garnished with mint in a white bowl

6

Prep Time:

20 mins

Cook Time:

2 hrs 20 mins

Total Time:

2 hrs 40 mins

Servings:

12

Yield:

3 quarts

Jump to Nutrition Facts

Ingredients

½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
3 pounds beef stew meat, cut into 1-inch cubes
¼ cup oil
3 (14.5 ounce) cans chopped tomatoes
3 large onions, chopped
1 (16 ounce) can tomato sauce
1 ½ cups water
3 tablespoons Worcestershire sauce
5 teaspoons minced garlic, or to taste
1 tablespoon paprika
1 ½ teaspoons white sugar
3 bay leaves
3 cups 3/4-inch carrot chunks
3 cups 3/4-inch potato chunks
2 cups quartered fresh mushrooms

Directions

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.

Nutrition Facts (per serving)

485	Calories
27g	Fat
26g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 485
% Daily Value *
Total Fat 27g	35%
Saturated Fat 10g	48%
Cholesterol 99mg	33%
Sodium 678mg	29%
Total Carbohydrate 26g	9%
Dietary Fiber 4g	16%
Total Sugars 9g
Protein 34g
Vitamin C 26mg	130%
Calcium 81mg	6%
Iron 6mg	31%
Potassium 1094mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.