Tomato Beef Brisket Stew
Indulge in the comforting goodness of Tomato Beef Brisket Stew, a dish that marries tender, melt - in - your - mouth beef brisket with the vibrant, tangy sweetness of ripe tomatoes. Slow - cooked to perfection, the beef absorbs the rich flavors of the tomato - based broth, enhanced by aromatic spices and a touch of umami from soy sauce. Onions and carrots add depth and sweetness, while a splash of red wine brings complexity. This hearty stew is not only a feast for the taste buds but also a warming, satisfying meal perfect for chilly days or family gatherings.
Equipment
- Large Dutch oven or heavy - bottomed pot
- Cutting board
- Sharp knife
- Skimmer
- Wooden spoon
- Peeler
Ingredients
- For the Beef
- 1.2 kg beef brisket cut into 3 - 4cm cubes
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Vegetables and Aromatics
- 2 large onions chopped
- 3 large carrots peeled and sliced into rounds
- 4 cloves garlic minced
- 1 small piece of ginger grated
- 2 bay leaves
- 2 teaspoons dried thyme
- 1/2 cup red wine optional, but adds depth
- For the Tomato Base
- 2 cans 400g each diced tomatoes, with their juices
- 1/4 cup tomato paste
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon paprika
Instructions
- Prepare the Beef: Pat the beef brisket cubes dry with paper towels. Season them with salt and black pepper.
- Sear the Beef: Heat the vegetable oil in a large Dutch oven over medium - high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Sear the beef on all sides until browned, about 3 - 4 minutes per batch. Remove the seared beef from the pot and set aside.
- Sauté the Vegetables: In the same pot, reduce the heat to medium. Add the chopped onions and carrots. Sauté for 5 - 7 minutes until the onions become translucent and the carrots start to soften.
- Add Aromatics: Stir in the minced garlic and grated ginger. Cook for an additional 1 - 2 minutes until fragrant.
- Build the Sauce: Pour in the red wine (if using) and let it simmer for 2 - 3 minutes to cook off the alcohol. Then, add the diced tomatoes with their juices, tomato paste, beef broth, soy sauce, brown sugar, paprika, bay leaves, and dried thyme. Stir well to combine all the ingredients.
- Return the Beef: Put the seared beef back into the pot, submerging it in the sauce. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 2.5 - 3 hours. Stir occasionally to ensure even cooking and prevent sticking. The beef should become extremely tender, and the sauce will thicken and develop a rich flavor.
- Serve: Remove the bay leaves from the stew. Ladle the Tomato Beef Brisket Stew into bowls and serve hot, optionally with a sprinkle of fresh parsley or a side of crusty bread to soak up the delicious sauce.
Notes
Meat Tenderness: For even more tender beef, you can use a slow cooker. After searing the beef and sautéing the vegetables, transfer everything to the slow cooker, add the remaining ingredients, and cook on low for 6 - 8 hours.
Tomato Selection: Fresh tomatoes can be used instead of canned. Just blanch, peel, and dice them before adding to the pot.
Spice Adjustment: If you prefer a spicier stew, add a pinch of red pepper flakes or a dash of hot sauce.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little extra broth if the stew has thickened too much.
Tomato Selection: Fresh tomatoes can be used instead of canned. Just blanch, peel, and dice them before adding to the pot.
Spice Adjustment: If you prefer a spicier stew, add a pinch of red pepper flakes or a dash of hot sauce.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little extra broth if the stew has thickened too much.