Description
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!
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 2 hrs 20 mins
Total Time: 2 hrs 40 mins
Servings: 12