About the Recipe
This tomato beef stew recipe is a comforting symphony of hearty flavors and tender textures, perfect for warming both body and soul on chilly days. The process begins with succulent cubes of beef stew meat, browned to perfection in a fragrant blend of olive oil, onions, and garlic. This initial step not only seals in the meat's juices but also imbues the stew with rich, savory notes that will linger throughout the cooking process.
As the beef simmers, a medley of colorful vegetables joins the pot, including carrots, celery, and potatoes, each adding its unique sweetness and earthy essence to the mix. Diced tomatoes, bursting with vibrant acidity and natural sweetness, further enhance the stew's depth, while a generous pour of beef broth infuses every spoonful with comforting warmth.
Aromatic herbs like dried thyme and rosemary dance harmoniously in the broth, their fragrant whispers weaving through the stew and conjuring images of rustic kitchens and home-cooked meals. A pinch of salt and pepper brings balance to the ensemble, ensuring each bite is perfectly seasoned and utterly satisfying.
Slowly simmered over gentle heat, the stew transforms, allowing the flavors to meld and mingle, creating a symphony of taste that intensifies with every passing minute. The beef becomes tender and succulent, while the vegetables soften into melt-in-your-mouth goodness, their natural sweetness enhanced by the savory broth.
Once ready, the tomato beef stew is a feast for the senses, its rich aroma wafting through the kitchen and beckoning all to the table. Garnished with a sprinkle of fresh parsley, the stew is ladled into bowls, each spoonful a comforting embrace of home-cooked goodness.
Served alongside crusty bread, fluffy rice, or creamy mashed potatoes, this tomato beef stew is not just a meal but a celebration of comfort, nourishment, and the simple joys of sharing good food with loved ones. With each spoonful, it whispers tales of warmth, love, and the timeless pleasures of home-cooked cuisine.
Ingredients
1.5 lbs (680g) beef stew meat, cubed
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
2 potatoes, peeled and cubed
1 can (14 oz / 400g) diced tomatoes
2 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Preparation
Brown the Beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the cubed beef stew meat to the pot and brown on all sides. This helps develop flavor in the stew.
Saute the Vegetables:
Once the beef is browned, add the chopped onion and minced garlic to the pot. Saute for a few minutes until the onions are translucent and fragrant.
Add the sliced carrots, chopped celery, and cubed potatoes to the pot. Stir everything together to combine.
Add Tomatoes and Broth:
Pour in the can of diced tomatoes (including the juices) into the pot.
Add the beef broth, dried thyme, dried rosemary, salt, and pepper. Stir well to combine all the ingredients.
Simmer the Stew:
Bring the stew to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally during cooking.
Adjust Seasoning and Serve:
Taste the stew and adjust the seasoning with more salt and pepper if needed.
Once the stew is ready, remove it from heat. Let it rest for a few minutes before serving.
Garnish the tomato beef stew with freshly chopped parsley for a pop of color and added freshness.
Serve Warm:
Ladle the tomato beef stew into bowls and serve it warm. It pairs well with crusty bread, rice, or mashed potatoes.
Enjoy your comforting and flavorful tomato beef stew!
Those who pursue the way of faith and absolute abandonment have neither relish nor liberty for any other path; all else constrains them. - Madame Guyon
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