Tomato and Beef Stew

Tomato and Beef Stew


5 people made this

About this recipe: The longer this beef stew can simmer over a very low heat, the better it tastes.


Serves: 4 

  • 3 tablespoons olive oil
  • 4 onions, diced
  • 8 carrots, diced
  • 500g beef stew pieces
  • 6 fresh tomatoes, peeled and chopped
  • 250g passata (sieved tomatoes)
  • 300ml dry white wine
  • salt and pepper to taste

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Heat the olive oil in a large casserole over medium heat. Cook the onions until tender. Add the beef, cook until brown, then add the wine, carrots and tomatoes. Season with salt.
  2. Simmer for 15 minutes, add the tomato passata and season with pepper.
  3. Simmer for 2 hours over low heat.

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Reviews (1)


Something else. I added two cloves of garlic with the onions, then one red pepper with the carrotts ( reducing number to seven) and cheated with the tomatoes by using one 750g tin of chopped Spanish tomatoes. - 16 Jun 2011

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