Hello, it’s Elaina again, your culinary companion from the heart of the Canadian prairies. Today, I’m excited to introduce you to a dish that is not only a staple in my Winnipeg home, but also a true representation of our local cuisine – my Beef and Vegetable Stew in Tomato Sauce. This hearty, comforting stew, brimming with fresh vegetables and succulent beef, all simmered in a rich tomato sauce, is a testament to the bounty of our local farms and the homely warmth of prairie cooking. So, let’s dive in and explore the story behind this delightful dish, some handy cooking tips, serving suggestions, and answers to frequently asked questions.
Beef and Vegetable Stew in Tomato Sauce Recipe
Beef and Vegetable Stew in Tomato
- 1 large skillet
- 1 serving bowl
- 2 1/2 lbs. Beef chuck steak cubed
- 1 cup tomato puree
- 1 cup stewed tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 medium onion sliced
- 1 teaspoon caraway seed
- 1 cup beef stock
- 2 new potatoes cubed
- 1 red bell pepper cut into strips
- 2 large carrots cubed
- fresh parsley for garnish
- salt and black pepper to taste
- Using a large skillet, stir-fry garlic and onions over medium-high heat for about 2-minutes or until aromatic.
- Add your beef to skillet and cook until browned. Stir occasionally, then transfer into your slow cooker.
- Add the tomato puree, beef stock, caraway seeds, and stewed tomatoes. Place the lid onto the slow cooker and cook the dish on high for 4 1⁄2 hours.
- Add the carrot, bell pepper, potatoes, during the last 2 hours of your cook time. Season with salt and pepper, to taste.
- Transfer your beef meal, into a serving bowl, and garnish with fresh parsley.
- Serve and Enjoy!
About Beef and Vegetable Stew in Tomato Sauce
This Beef and Vegetable Stew in Tomato Sauce holds a cherished spot in my recipe collection. It’s the kind of meal that wraps you in a warm hug on chilly evenings, or when you need a little pick-me-up. It’s a testament to the bounty of our local farms, with its medley of fresh vegetables and high-quality beef.
So, what’s the secret behind my Beef and Vegetable Stew in Tomato Sauce? First off, it’s all about the beef. I recommend sourcing your beef from a local farm or butcher, where you can find the freshest cuts.
Next, let’s talk vegetables. Don’t be afraid to mix and match based on what’s in season. The more colourful, the better!
Lastly, the tomato sauce. A good quality canned tomato sauce can work wonders, but if you have the time, try making your own. It adds an extra layer of depth and freshness to the stew.
Now, how should you serve this comforting Beef and Vegetable Stew in Tomato Sauce? Here are five ideas:
- Ladle it over creamy mashed potatoes for a classic comfort food combo.
- Serve it with a side of crusty bread to soak up all that delicious sauce.
- For a healthier option, pair it with steamed brown rice.
- Add a sprinkle of fresh herbs like parsley or thyme for a pop of colour and freshness.
- Or simply enjoy it as is, letting the robust flavours shine.
Frequently Asked Questions
Here are some questions I often get about my Beef and Vegetable Stew in Tomato Sauce:
- ‘Can I use other meats?’ Certainly! This stew works well with lamb or chicken too.
- ‘Can I add more vegetables?’ Absolutely! Feel free to add your favourites.
- ‘What if I don’t have a dutch oven?’ A large pot will do just fine.
- ‘How long can I store the leftovers?’ They should be good for 3-4 days in the fridge.
- ‘Can this be made vegetarian?’ Yes, just replace the beef with a hearty vegetable like mushrooms or eggplant.
And there you have it – a glimpse into my kitchen with my comforting Beef and Vegetable Stew in Tomato Sauce. It’s not just a meal; it’s a tribute to our local farmers and a taste of the Canadian prairies. I hope this dish brings warmth and joy to your table, just as it does to mine. Happy cooking!