Tomato Beef Stew
….My family has eaten America style even when we lived in Korea 25 years ago. At that time, I needed to learn how to cook American dishes and use various spices. So I joined a cooking class. Cooking gave me a sense of accomplishment when my family ate deliciously. This recipe is one of my family’s favorite dishes. It’s good for breakfast in fall and winter seasons.
Serving: 5–6
Time: 1 hr 30 minutes
Ingredients:
- 3 cup beef tenderloin, cut bite size
2. 1.5 cup onion, cut bite size
3. 2 cup potatoes, cut bite size(trim the corners, prevents the broth from becoming thick)
4. 1 cup carrots, cut bite size(trim the corners)
5. 4 Ts butter
6. 1 Ts flour
7. 1 Ts paprika powder
8. 1 Ts garlic, minced
9. 2 cup chicken broth(or 2 cup water +2 chicken stocks)
10. 1.5 canned whole tomato(42 oz)(or 1 canned whole tomato+2 ripe fresh tomato, take off skin), crush the canned whole tomato with hands
11. 1 ts sea salt
12. 1/4 ts black pepper
13. 1 stem celery(this is optional)
14. 2 stems fresh thyme
Cooking Instructions:
- Put the butter into a pot with medium high heat and add the beef to stir fry about 3 minutes.
2. Add the onion and keep stirring 3 more minutes.
3. Add the potatoes and carrots to keep stirring for 3–4 minutes.
4. Sprinkle the flour and paprika powder into the pot. Keep stirring them about 1–2 minutes.
5. Add the garlic, chicken broth, crushed whole tomato, salt, fresh thyme and pepper to simmer them medium low heat with a lid about 50 minutes. Stir well so that it doesn’t stick on the bottom of the pot.
6. Serve it.
