Alita's Tomato Beef Stew
Serves: 5
Alessia Franecki
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
58
Sourness
36
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Salt1 tsp
Ground Black Pepper1 cup
Oil3 large
Onion (chopped)450 g
Tomato Sauce (can)1.5 cups
Water3 tbsps
Worcestershire Sauce5 tsps
Garlic (minced, to taste)1 tbsp
Paprika1.5 tsps
White Sugar3 cups
Carrot (3/4-inch chunks)3 cups
Potato (3/4-inch chunks)2 cups
Mushroom (quartered fresh)Directions:
1
Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated
2
Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat
3
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
4
Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil
5
Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour
6
Stir carrots into stew and cook for 30 minutes more
7
Add potatoes to stew and cook until potatoes are tender, about 30 minutes
8
Add mushrooms to stew and cook until tender, about 15 minutes