Beef w/ Tomato Stew Recipe

By Souped Up Recipes · 180 min

Ingredients

Instructions

1. Score a small cross on the bottom of each tomato, blanch them in boiling water for 30 seconds, then peel, remove the hard stem, and roughly chop into big chunks. Set aside.
2. Finely dice the onion and cut the carrot into big chunks. Set aside.
3. Cut the beef into 1.5-inch cubes.
4. Heat 2 tablespoons of oil in a cast iron pot and sear the beef until well browned. Remove the beef.
5. In the same pot over medium heat, saute the garlic, onion, star anise, bay leaves, cinnamon stick and dried orange peel. The onion's moisture will help deglaze the pot.
6. When the onion is soft and translucent, add 5 tablespoons of tomato paste and 1.5 tablespoons of Chu Hou paste if using. Stir to combine.
7. Add the tomato chunks, holding back a little tomato for the end. Return the beef to the pot and stir.
8. Keep the heat at medium-low, cover, and bring to a boil. Season with salt and sugar, then taste and adjust.
9. Lower the heat to the lowest setting and simmer for 2 hours, adjusting the time depending on the cut of beef.
10. Add the carrot 30 minutes before the end, cover, and cook until the carrots are tender.
11. Just before serving, stir in the reserved tomatoes and taste once more to check the flavor.

Summarized from Souped Up Recipes's video. Watch it for the details.

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