Red Beef Stew with Tomato and Root Vegetables
Hearty beef stew combining lean stewing beef with paprika, tomato sauce, and roasted vegetables including red peppers, mushrooms, and sweet potato. Slow-simmered until tender, this freezer-friendly dish develops rich flavors and works equally well reheated from frozen or fresh.
Ingredients
- 4 tbsp vegetable oil
- 2 lb g lean stewing beef steak, diced
- 2 onions, chopped
- 2 tbsp paprika
- 1 garlic clove, crushed
- 1 jar tomato sauce for pasta (we like Loyd Grossman Tomato & Roasted Garlic)
- 1 tsp concentrated beef stock or ½ beef stock cube
- 2 red peppers, deseeded and cut into chunks
- 8.8 oz g button mushrooms, halved
- 1 large sweet potato, cut into big chunks
Instructions
- 1
Heat oil in a large frying pan over medium-high heat.
- 2
Fry beef in batches until browned, then transfer to a casserole dish.
- 3
Add onions to the pan and cook, stirring, until transparent.
- 4
Stir in paprika and garlic, cook briefly, then add tomato sauce.
- 5
Fill the jar with hot water and pour into the pan.
- 6
Stir in beef stock concentrate or cube.
- 7
Add peppers, mushrooms, and sweet potato to the pan.
- 8
Bring to a boil, then transfer contents to the casserole.
- 9
Simmer over medium-low heat until meat is tender.
- 10
Cool completely before portioning and freezing or serving.
- 11
To serve, season to taste and serve with soured cream and jacket potatoes.
Tips
Fry beef in batches to avoid overcrowding the pan, which prevents proper browning.
Use a slotted spoon when transferring browned beef to keep the casserole liquid light.
Fill the empty tomato jar with hot water to incorporate the remaining sauce and add liquid to the stew.
Good to Know
Cool completely, then freeze in portions for up to 3 months.
Prepare up to 3 months ahead by freezing in portions. Thaw for 24 hours in the fridge before reheating.
Season to taste and serve with soured cream and jacket potatoes.
Common Mistakes
Do not skip browning beef in batches to avoid steaming rather than browning the meat.
Do not exceed medium-low heat during simmering to avoid toughening the beef.
Do not omit the jar of hot water to avoid a too-thick consistency.