Classic Tomato Beef Stew
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Classic Tomato Beef Stew
Ingredients
- 1 1/2 Lb. Beef Stew Meat, trimmed of fat, chopped into 3/4-inch pieces
- 2 Tbsp. All-Purpose Flour
- 1/2 tsp. Salt
- 1/4 tsp. Black Pepper
- 2 Tbsp. Olive Oil
- 1 Large Onion, diced
- 3 Large Garlic Cloves, minced
- 1/4 C. Water
- 1 Quart Beef Broth
- 3 Tbsp. Tomato Paste
- 1 (15 Oz.) Can Tomato Sauce
- 1 Lb. Thin-Skinned Potatoes (such as Yukon gold or creamer potatoes), unpeeled, chopped into 1-inch pieces
- 1 Lb. Carrots, peeled and chopped into 3/4 inch pieces
- 1 tsp. Dried Thyme (or 6 fresh thyme sprigs)
Instructions
- Place the beef in a bowl and sprinkle with flour, salt, and pepper. Toss until well coated. Set aside.
- Heat oil in a large Dutch oven or heavy pot over medium-low heat. Add onion and garlic and cook. stirring, until softened, about 5 minutes.
- Add the meat. Cook, stirring a few times, until the meat is lightly browned, about 5 minutes.
- Add 1/4 cup water and cook, stirring often, 5 minutes.
- Raise the heat to medium high. Add broth, tomato paste, tomato sauce, potatoes, carrots. and thyme. Stir until combined. Bring to a simmer, cover, and cook over low heat until the beet and vegetables are fork tender, about 1 1/2 hours.
Notes
For a thicker stew, place 1 additional tablespoon of flour in a small bowl with 2 tablespoons cold water; stir until smooth. When the stew is done, add the flour/water mixture, stir, and simmer 3 more minutes to thicken.
This recipe was provided by the Tomato Wellness Council.
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