Beef Stew With Tomato Sauce
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INGREDIENTS 3 pounds stewing beef
Flour
1/4 pound butter
3 onions, cut into small pieces
1 cup boiling water
Salt and pepper, to taste
1 bunch carrots, cut into even slices
12 small white whole onions
1 can tomato sauce or tomato concentrate
Additional boiling waterCut all fat away from the stewing beef. Do not wash the meat. Wipe and blot dry with paper towels. Put on cutting board and cover thoroughly with flour, rubbing with hands.
Melt 1/4 pound butter in a deep iron skillet and brown the meat on all sides. When brown, cut up 3 onions into small pieces and add to the meat. Cook again until onions are lightly browned. Then add 1 cup boiling water, plenty of salt and pepper, cover tightly, and let simmer for about 2 hours.
Add 1 bunch carrots, cut up into even slices, 12 small white onions, and cook for about 20 minutes more. Add 1 can tomato sauce, or if a stronger flavor is desired, 1 can of tomato concentrate, and sufficient additional boiling water to cover meat. Stirring often, cook until done.
Makes 6 servings
This is a simple dish to prepare, but the combination of the ingredients affords a wonderful rich color to the gravy, unlike the usual beef stew. One of its practical advantages is that it can be made ahead of time, and reheated just before serving.