Beef Stew With Tomato Recipe

Name: Beef Stew With Tomato Recipe
Yield: 1
Cuisine: Chinese

Recipe By Slurrp

Beef slow cooked with tomato and seasoning to make a delicious flavourful and hearty stew.This classic hearty beef and tomato stew is true comfort food at its finest! Perfect recipe for a chilly weekend at home and can easily be made in your instant pot, slow cooker or even right on the stove!

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Non Vegdiet

ingredients serve

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Ingredients For Beef Stew With Tomato Recipe

1.5 inch Beef chuck cut into s 1 kg
2 tablespoon Oil
4 garlic minced cloves Nos
230 gram onion diced
230 gram Carrots Chopped
2 star anise Nos
2 bay leaves Nos
1 stick cinnamon Nos
1 piece orange peel
5 tablespoon tomato paste
1.5 tablespoon chu hou paste
1.6 kilogram Tomatoes blanched and cut into chunks
2.5 teaspoon Salt
2 teaspoon Sugar
Coriander leaves chopped for garnish

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Directions : Beef Stew With Tomato Recipe

STEP 1.1 make 2 cuts across the bottom of the tomatoes with a sharp knife.

STEP 2.2 place 1 .6 kg tomatoes in a large bowl and pour boiling hot water over them till they are covered. Leave them for 30 seconds. Check the tomatoes by trying to peel the skin off at the slits. If the skin comes out easily, take them out. Let them cool. Tomatoes are blanched

STEP 3.1 peel off all the skins, cut off the hard stems and roughly dice the tomatoes into big chunks.

STEP 4.2 cut 1 kg beef chuck into 1 ½ inch size cubes. Ensure that it is dry before adding it to the pot.

STEP 5.3 in a hot cast iron pot add 2 tbsp oil and swirl to cover the bottom of the pot.

STEP 6.4 add the beef one piece at a time, sear for a few minutes till well browned on one side. Then flip them over and allow the other side to brown.

STEP 7.5 once there are enough brown surfaces on the beef, take it out of the pan.

STEP 8.6 in the same pot add 4 minced cloves garlic, 230 gms diced onion, 2 star anise , 2 bay leaves, 1 cinnamon stick, 1 piece orange peel and stir together. The moisture from the onions will deglaze the charred bits of meat stuck in the pot.

STEP 9.7 when the onions are soft and translucent, add 5 tbsp tomato paste, 1 ½ tbsp chu hou paste ( cantonese seasoning) optional.

STEP 10.8 stir all the ingredients together on medium low heat till they are well combined.

STEP 11.9 then add 1. 6 kg tomatoes blanched and cut into chunks. Keep a few pieces of tomato aside toad later. Stir for 1 minute.

STEP 12.10 introduce the beef back into the pot and mix together. Cover the pot and and cook for a few minutes on medium low till it comes to a boil.

STEP 13.11 open the lid and stir the stew. The tomatoes will have released a lot of water.

STEP 14.12 at this stage season the stew with 2½ tsp salt, 2 tsp sugar. Taste and adjust seasoning.

STEP 15.13 cover the pot, turn the heat to low and simmer the stew for 2 hours. Check on the meat occasionally.

STEP 16.14 30 minutes before the stew is ready, add 230 gms chopped carrots. Cover and continue to cook.

STEP 17.15 once the stew is ready, add the remaining tomatoes. They will be eaten raw and do not have to be cooked.

STEP 18.16 lastly check for seasoning. Garnish with chopped coriander leaves.

Nutrition
value

1126

calories per serving

45 g Fat33 g Protein172 g Carbs118 g FiberOther

Current Totals

45 g Fat
33 g Protein
172 g Carbs
118 g Fiber

MacroNutrients

Carbs
172 g
Protein
33 g
Fiber
118 g

Fats

Fat
45 g

Vitamins & Minerals

Calcium
1599 mg
Iron
28 mg
Vitamin A
22968 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
13 mg
Vitamin B6
2 mg
Vitamin B9
534 mcg
Vitamin B12
0 mcg
Vitamin C
543 mg
Vitamin E
14 mg
Copper
2 mcg
Magnesium
549 mg
Manganese
30 mg
Phosphorus
588 mg
Selenium
20 mcg
Zinc
9 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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