This Alita’s Tomato Beef Stew is a great stew to make for a crowd. As fall turns to winter each year, my neighborhood has a street feast where we meet up for the final time before the winter weather sets in.
I always make a large pot of this stew and it goes down really well with the neighbors! Don’t let the long list of ingredients put you off, it is actually a super easy recipe to prepare. I think tomato base of this stew makes a nice change from traditional beef stew.
To prepare this stew, I simply brown the meat first. Then I add the most of the remaining ingredients, bring it to a boil and simmer. Towards the end, I add the carrots, potatoes and mushrooms in stages. By the end of the cooking time, I have a rich tomatoey beef stew which will feed the masses!
To make Alita’s Tomato Beef Stew, you will need the following ingredients:So, how do you make Alita’s Tomato Beef Stew?
In a large resealable bag, mix the flour, salt, and pepper. Add the beef cubes and shake well to coat the meat evenly.
Heat oil over medium heat in a large heavy-bottomed pot or Dutch oven.
Place the coated meat and loose flour from the bag in the hot oil. Cook 5-10 minutes stirring constantly until the meat is browned all over.
Combine the tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves with the beef and bring to a boil.
Turn the heat down to low and allow the stew to simmer for about 1 hour. Scrape the bottom of the pot every 30 minutes to avoid sticking.
After simmering for an hour, stir the carrots into the stew and cook for about 30 minutes more.
Add the potatoes to stew and cook for another 30 minutes until the potatoes are tender.
Stir the mushrooms into the stew and continue to cook for about 15 minutes until they’re tender.
Serve this stew in a large bowl. Mop up the tasty juices with fresh bread.
Alita's Tomato Beef Stew is a comforting, warming and absolutely delicious recipe. It’s a great fall crowd pleaser. Come back to leave a review if you make this one.
