Beef Stew with Tomato Sauce
This hearty stove top beef stew with tomato sauce is perfect for chilly days. It is comforting and flavorful!
Servings: 8 Servings
Calories: 256kcal
Ingredients
- 500 g beef , cut into bite sized pieces
- 1 onion , diced
- 2 sprigs thyme , fresh
- 2 sprigs rosemary , fresh
- ⅓ teaspoon ground black pepper
- ½ teaspoon salt
- 2 cups water
- 3 potatoes , peeled and diced
- 1 large carrots , chopped
- 2 ribs celery , chopped
- 400 g mushrooms , sliced
- 3 cups beef broth
- 226 g tomato sauce
- 2 bay leaves
Instructions
- In a large pot over medium heat, add the beef cubes, thyme, rosemary, onion, salt, pepper and water.500 g beef, 1 onion, 2 sprigs thyme, 2 sprigs rosemary, ⅓ teaspoon ground black pepper, ½ teaspoon salt, 2 cups water
- Cook until the meat is tender. It took me 1:30 hours until fully cooked (keep an eye on them while cooking and add more water when needed).
- Reduce the heat to low and add the potatoes, mushrooms, celery, carrots and beef broth; stir with a wooden spoon and then cook for 3 to 4 minutes.3 potatoes, 1 large carrots, 2 ribs celery, 400 g mushrooms, 3 cups beef broth
- Stir in tomato sauce and bay leaves.226 g tomato sauce, 2 bay leaves
- Bring to a simmer and let it simmer for 20 to 25 minutes or until the potatoes are soft.
Notes
Keeping the lid on while cooking the stew on the stove helps promote heat distribution and cook the meat and vegetables evenly.
Nutrition
Serving: 1serving | Calories: 256kcal | Carbohydrates: 20g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 826mg | Potassium: 874mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1687IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 3mg