Hearty Beef and Tomato Stew
A Delicious Beef and Tomato Stew Perfect for Using Up Leftover Ingredients
This recipe was born out of a desire to make something delicious with leftover bulgogi-style beef. This beef and tomato stew is a fantastic ‘fridge-clearing’ meal! It’s packed with flavor and is sure to become a new favorite.
Ingredients- 500g bulgogi-style beef (thinly sliced beef)
- 1/2 carrot, diced into bite-sized pieces
- 1-2 potatoes, diced into bite-sized pieces
- 1/2 onion, finely chopped
- 1/2 cup minced garlic (or 5-6 cloves garlic, thinly sliced)
- 1 teaspoon black pepper
- 6 ripe tomatoes, peeled and roughly chopped or mashed (or one 400g can of whole peeled tomatoes)
- 1 packet store-bought tomato pasta sauce (approx. 200-250g)
- 1 tablespoon chicken stock (or 200ml water + 1/2 tsp chicken stock powder)
- 1 tablespoon dried basil (or 2 tbsp fresh basil, chopped)
- 3-4 bay leaves
- 100g unsalted butter
Cooking Instructions
Step 1
Begin by preparing all your vegetables and aromatics. Dice the carrot and potatoes into bite-sized pieces. Finely chop the onion. For the tomatoes, it’s best to peel and roughly chop them, or mash them slightly, which will result in a smoother sauce. If using canned tomatoes, you can lightly mash them. Cut the bulgogi-style beef into manageable pieces.
Step 2
Heat a large pot or deep pan over medium heat. Add the 100g of unsalted butter and let it melt. The butter will add a wonderful richness and depth of flavor to the stew.
Step 3
Once the butter has melted, add the minced garlic (or sliced garlic). Sauté over low heat, being careful not to burn it, until fragrant. This step really awakens the garlic’s aroma.
Step 4
Add the chopped onion to the pot and sauté until softened and translucent, stirring occasionally. Cooking the onions until they are sweet and fragrant will significantly enhance the stew’s overall flavor profile.
Step 5
Toss in the diced potatoes and carrots. Stir and cook for about 2-3 minutes, allowing them to soften slightly. Sautéing the vegetables at this stage helps to bring out their natural sweetness and improve their texture.
Step 6
Now, add the bulgogi-style beef to the pot. Stir and cook until the beef is no longer pink. Break up any clumps of beef as you stir. Since bulgogi-style beef is thinly sliced, it cooks very quickly, so avoid overcooking it.
Step 7
Sprinkle 1 teaspoon of black pepper over the beef. The pepper not only adds a pleasant bite but also helps to eliminate any gamey or unwanted flavors from the meat.
Step 8
Add the prepared tomatoes to the pot. Use your spoon or spatula to gently mash the tomatoes as you stir and cook them. This process releases their juices, forming the flavorful base of your stew. Continue mashing until they resemble a chunky tomato puree.
Step 9
Pour in the packet of store-bought tomato pasta sauce. Stir well to combine all the ingredients. The pasta sauce will add a layer of complexity and roundness to the stew’s taste.
Step 10
Add about 1 cup (200ml) of water and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes and carrots are tender. Stir occasionally to prevent sticking.
Step 11
Once the vegetables are cooked through, stir in the tablespoon of chicken stock to season. If you don’t have chicken stock, you can use 200ml of water mixed with 1/2 teaspoon of chicken stock powder. Taste and adjust seasoning with salt and pepper if needed.
Step 12
Finally, stir in the dried basil (or chopped fresh basil). The aromatic basil will beautifully complement the flavors of the tomato and beef.
Step 13
Add the 3-4 bay leaves to the stew. Cover the pot and let it simmer for another 5 minutes to infuse the flavors. It’s recommended to remove the bay leaves before serving. Your delicious beef and tomato stew is now ready! Enjoy it while it’s warm.
